Carrots And Brussels Sprouts Recipe

Ingredients

2 tablespoons chopped scallion, green & white parts

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

Preparation

Cook green onion 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.