Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 The picture of this recipe is on epicurious.com , which is where this recipe is from. This recipe looks delicious in the picture,almost, as if the ingredients had been roasted. carrots and brussels sprouts Gourmet | February 2008 Ian Knauer Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities. Active time: 15 min Start to finish: 20 min Servings: Makes 6 servings Ingredients 2 tablespoons chopped shallot (from 1 medium) 3 tablespoons unsalted butter, divided 1 lb carrots, cut diagonally into 1/2-inch-thick pieces 1 lb Brussels sprouts, halved lengthwise 1/3 cup water 1 tablespoon cider vinegar Preparation 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. Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature. Quote Link to comment Share on other sites More sharing options...
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