Directions:
- 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.
- 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.
- Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature.
- Per serving: 146 cal, 6 g fat (4 g saturated), 22 g carbs, 7 g fiber, 4 g proteinSee Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.12 Kcal (536 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 74.41mg | 3% | |
| Potassium | 600.64mg | 13% | |
| Total Carbs | 17.5g | 6% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 70.2mg | 117% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 66.69 Kcal (279 kJ) | ||
| Calories from fat | 26.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 9% | |
|---|---|---|---|
| Cholesterol | 7.95mg | 5% | |
| Sodium | 38.73mg | 3% | |
| Potassium | 312.64mg | 13% | |
| Total Carbs | 9.11g | 6% | |
| Sugars | 3.52g | 27% | |
| Dietary Fiber | 3.04g | 23% | |
| Protein | 1.9g | 7% | |
| Vitamin C | 36.6mg | 117% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.5mg | 5% | |
| Calcium | 34.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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