Carrots and Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from Gourmet Magazine (February 2008) by Ian Knauer. It is very simple to prepare and would be great for Thanksgiving! Ingredients:
2 tablespoons chopped shallots (from 1 medium) or 2 tablespoons chopped onions |
3 tablespoons unsalted butter, divided |
1 lb carrot, cut diagonally into 1/2-inch-thick pieces |
1 lb brussels sprout, halved lengthwise |
1/3 cup water or 1/3 cup broth |
1 tablespoon apple cider vinegar |
Directions:
1. Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
2. Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.
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