Spicy Brussels Sprouts and Carrots

Photo by Ian Knauer.

2 tablespoonsChopped shallot (about 1 medium)
3 tablespoonsUnsalted butter, divided
1 pound Carrots
1 poundBrussels sprouts, halved lengthwise
⅓ cupWater
1 tablespoonCider vinegar
To tasteSartain's Menu The Sauce

 

Cook the 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 and remaining tablespoon butter. Add Sartainís Menu, salt and pepper to taste.


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