Food recipes
Carrots and Brussels Sprouts
Carrots and Brussels Sprouts Ingredients: shallots, raw butter, without salt carrots, raw brussels sprouts, raw water, bottled, generic vinegar, cider Directions: Cook shallot in 2 tablespoons butter in a 12-inch heav...
Carrots and Brussels Sprouts
Ingredients:
shallots, raw
butter, without salt
carrots, raw
brussels sprouts, raw
water, bottled, generic
vinegar, cider
Directions:
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.
Ingredients:
shallots, raw
butter, without salt
carrots, raw
brussels sprouts, raw
water, bottled, generic
vinegar, cider
Directions:
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.