Active Time

　　15 min

　　Total Time

　　20 min

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

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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. 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.

　　

Step 2

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.

　　

Nutrition Per Serving

Per serving: 146 cal

　　6 g fat (4 g saturated)

　　22 g carbs

　　7 g fiber

　　4 g protein

　　[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00026Carrotsqq0andqq0Brusselsqq0Sprouts-01c303V-0Po10c6-0pc10cR-03E20ij-04q3029-00X212b.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Nutrition Data

　　Cooks' note:

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