Carrots and Brussels Sprouts

Ingredients

• Water

  Plain, clean water

  ⅓ cup or 79g

• Vinegar

  Cider

  1 tbsp or 15g

• Butter

  Unsalted

  3 tbsp or 43g

• Brussels sprouts

  Raw

  1 lb or 453g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Carrots

  Raw

  3 ½ cup chopped or 448g

Directions

1. PREPARATION: Chop shallot. Cut carrot diagonally into 1/2-inch-thick pieces. Halve brussel sprouts lengthwise.
2. 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.
3. 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.

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