|2 tablespoons||Chopped shallot (about 1 medium)|
|3 tablespoons||Unsalted butter, divided|
|1 pound ||Carrots|
|1 pound||Brussels sprouts, halved lengthwise|
|1 tablespoon||Cider vinegar|
|To taste||Sartain'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.