BRUSSELS SPROUTS AND CARROTS (for six)

2 tablespoon chopped shallot (from 1 medium)

3 tablespoons unsalted butter, divided

1 pound carrots peeled and cut diagonally into ½ inch thick pieces

1 pound Brussels sprouts, halved lengthwise

salt

freshly ground black pepper

1 tablespoon cider vinegar

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, ¾ teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

2. Add ¼ cup water and cover skillet, then cook over medium-high heat until vegetable are tender, 5 to 8 minutes. Stir in vinegar, remaining 1 tablespoon butter and salt and pepper to taste.

from Gourmet Magazine, Special Edition, All-Time Best Recipes