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
freshly ground black pepper
1 tablespoon cider vinegar
- 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.
- 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