Carrots and Brussels Sprouts

Name: Carrots and Brussels Sprouts
Yield: 4 servings
Ingredients: 1 2 tablespoons chopped shallot (from 1 medium); 1 3 tablespoons unsalted butter, divided; 1 1 pound carrots, cut diagonally into 1/2-inch-thick pieces; 1 1 pound Brussels sprouts, halved lengthwise; 1 1/3 cup water; 1 1 tablespoon cider vinegar

From the kitchen of Carly

Buttered shallots caramelize carrots and Brussels sprouts in a hot skillet, then steam until tender with a splash of water. A finish of cider vinegar and extra butter cuts through the sweetness, making this side dish complex and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons chopped shallot (from 1 medium)
13 tablespoons unsalted butter, divided
11 pound carrots, cut diagonally into 1/2-inch-thick pieces
11 pound Brussels sprouts, halved lengthwise
11/3 cup water
11 tablespoon cider vinegar

Instructions

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.