• Liz Talley - Urban Graze

Skillet Brussels Sprouts and Carrots

Easy and delicious! Double if you want to serve 6-8 as a side.

1 tsp. minced mild onion

1 1/2 Tbsp. butter, divided

1 c. Brussels sprouts, halved lengthwise if medium-large

1 c. carrots, (&/or parsnips), cut diagonally into 1/2-inch-thick pieces

2 Tbsp. water

1/2 tsp. apple cider vinegar

Salt and pepper

Saute shallots/onions in 1 Tbsp. butter for 1 to 2 minutes, until softened. Stir in carrots, Brussels sprouts, season with salt and pepper and cook, until vegetables begin to brown, about 3 - 4 minutes more.

Add water and cover skillet, then cook over medium heat until vegetables are tender, about 5 minutes. Stir in vinegar and remaining 1/2 Tbsp. butter. Adjust seasoning as desired and serve.

Recipe created or adapted by Liz Talley, Urban Graze

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