Carrots and Brussels Sprouts

Brussels sprouts are arriving at the Market.  And, who knew that these two humble vegetables actually have a natural affinity, playing off each other's best qualities.  Shop the Market for your fixings and cook yourself up a healthy, tasty fall side dish.

Ingredients:

Carrots and Brussels Sprouts.jpg
  • 2 tablespoons chopped shallot (from 1 medium)
  • 3 tablespoons unsalted butter, divided
  • 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
  • 1 pound Brussels sprouts, halved lengthwise
  • 1/3 cup water
  • 1 tablespoon cider vinegar

Directions:

  1. 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.
  2. 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.

Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature

Recipe courtesy of Gourmet February 2008