6 Servings 20 min Cook
1/3 Cup Water
1 Tbsp Vinegar
3 Tbsp Butter
1 Lb Brussels Sprouts
1/2 Tsp Pepper
3/4 Tsp Salt
2 Tbsp chopped Shallots
3 1/2 Cup chopped Carrots
PREPARATION: Chop shallot.
Cut carrot diagonally into 1/2-inch-thick pieces.
Halve brussel sprouts lengthwise.
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.
