- 2 tablespoons chopped shallot (or use a little onion and a little garlic, if that's what you have on hand)
- 3 tablespoons unsalted butter, divided (I generally have pretend butter in the house -- or "oleo," as my grandmother called it -- and it works just fine)
- 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
- 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.
Cooking note: Vegetables can be cut 1 hour ahead and kept at room temperature. They also keep well for leftovers in the fridge.
Word nerd note: You'll sometimes see "Brussels sprout"spelled with a capital "B," but I've opted for the lower case here. In general, style manuals prescribe a streamlined style for capitalization of words derived from proper names but used with a specialized meaning. This means that regardless of the style manual you consult (I like AP, myself), you are likely to decide to lowercase the "B" in brussels sprouts just like with the initial "F" in french fries. In case you were wondering. [Puts Grammar Police badge back in pocket.]
Have a favorite healthy veggie side dish recipe? Share it with us in the comments, please!