Brussels Sprouts and Carrots

6 servings
20 min

Can a simple side dish be the star of your meal? I say yes! The combination of Brussels sprouts and carrots is one that just works. The natural sweetness of the carrots complements those little cabbages in a delightful way. Even better, this is a stove top method. Holiday meals usually involved split second timing for all the different items that need the oven. This one will not compete! You can prep the veggies ahead, then you have just a few minutes of active cooking time. Add a little water and cover the pan. This lets the veggies steam and gives you 5 precious minutes of hands-off time to take care of everything else that's going on! A splash of apple cider vinegar and butter makes a perfect finish.

Only a few ingredients are needed

Cooks up very quickly on the stove top.

Special enough for any holiday meal, but easy enough for every day!

Brussels Sprouts and Carrots
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 1 shallot chopped
  • 1 pound carrots cut in inch pieces
  • 1 pound Brussels sprouts trimmed and halved lengthwise
  • 3 tablespoons butter unsalted
  • 1/3 cup water
  • 1 Tablespoon apple cider vinegar
  • Salt and pepper to taste

In a heavy skillet, melt 2 tablespoons butter over medium-high heat. Add the shallot and cook 1 to 2 minutes to soften.
Add carrots, Brussels sprouts, and some salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet. Continue cooking over medium-high heat for 5 to 8 minutes, until vegetables are tender.
Turn off heat. Stir in vinegar and one tablespoon butter. Adjust salt and pepper as needed.
Sula **
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