Name: Carrots and Brussels Sprouts
Cook time: 15 min
Total time: 20 min
Yield: Makes 6 servings
Ingredients: 2 tablespoons chopped shallot (from 1 medium); 3 tablespoons unsalted butter, divided; 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

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Carrots and Brussels SproutsQuentin Bacon

Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.

Cooks' note:

Vegetables can be cut 1 hour ahead and kept at room temperature.

Recipe notes

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Recipe notes

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