Carrots and Brussels Sprouts

Ingredients for Carrots and Brussels Sprouts

• 2 tablespoons chopped shallot (from 1 medium)

• 3 tablespoons unsalted butter, divided

• 450g carrots, cut diagonally into 1/2-inch-thick pieces

• 450g Brussels sprouts, halved lengthwise

• 80ml water

• 1 tablespoon cider vinegar

How to make Carrots and Brussels Sprouts

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 teaspoons salt, and 1/2 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.