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Brussels Sprouts 31

Make Brussels Sprouts 31 at home with Unsalted Butter Divided, Water, and Cider Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1/3 cup
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes.

2. 2

   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.

3. 3

   Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes.

4. 4

   Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.