Carrots and Brussels Sprouts
Carrots and Brussels Sprouts is a gluten free, primal, and vegetarian side dish. This recipe serves 6. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 117 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have shallot, carrots, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes.
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.
Vegetables can be cut 1 hour ahead and kept at room temperature.
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