Bright, tender, and full of natural sweetness, this Brussels sprouts and carrots skillet dish is a perfect balance of flavor and nutrition.
Packed with fiber, plant-based protein, and essential vitamins, it’s naturally low in carbs and saturated fat.
Quick to prepare and easy to customize, it makes an ideal side for everyday meals or holiday feasts alike.
Quick Brussels Sprouts and Carrots
Equipment
- 1 heavy skillet
- 1 Cutting Board
- 1 Chef’s Knife
- Measuring spoons (tablespoon, teaspoon)
- Measuring cup (⅓ cup)
Ingredients
- 1 shallot chopped
- 1 pound carrots cut into ½-inch pieces
- 1 pound Brussels sprouts trimmed and halved lengthwise
- 3 tablespoons unsalted butter
- ⅓ cup water
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Before turning on the stove, make sure all your ingredients are ready. Peel and chop the shallot finely so it cooks evenly. Trim the Brussels sprouts by cutting off the stem ends and removing any yellowed outer leaves, then slice them in half lengthwise for even cooking. Wash and peel the carrots, then cut them into uniform ½-inch pieces. Having ingredients prepped ensures a smooth cooking process and prevents overcooking.
- Heat the Skillet: Place a heavy-bottomed skillet over medium-high heat. Using a heavy skillet helps maintain an even temperature, allowing the vegetables to brown without burning. Add 2 tablespoons of unsalted butter and allow it to melt completely. The butter should sizzle gently when it’s hot enough but not smoke. This creates a flavorful base for sautéing the vegetables.
- Sauté the Shallot: Add the chopped shallot to the melted butter. Stir frequently and cook for 1 to 2 minutes until the shallot softens and becomes fragrant. You should notice a slightly sweet aroma and translucent appearance. This step infuses the butter with shallot flavor, forming a delicate foundation for the dish.
- Add Carrots and Brussels Sprouts: Carefully add the cut carrots and halved Brussels sprouts to the skillet. Sprinkle in salt and pepper to taste. Stir well to coat the vegetables with the melted butter. Continue to cook for 3 to 4 minutes, stirring occasionally, until the vegetables start to brown slightly. This step develops natural sweetness and adds a light caramelized flavor, which makes the dish more vibrant and tasty.
- Steam the Vegetables: Pour ⅓ cup of water into the skillet and immediately cover it with a lid. This will create steam that gently cooks the vegetables through without drying them out. Maintain medium-high heat and let the vegetables cook for 5 to 8 minutes, or until they are tender but still retain a slight bite. You can check tenderness by piercing a carrot piece with a fork—it should go through easily but not be mushy.
- Add Apple Cider Vinegar: Once the vegetables are tender, turn off the heat. Drizzle in 1 tablespoon of apple cider vinegar. Gently stir the vegetables to evenly distribute the vinegar. This step brightens the flavors, adds a subtle tang, and balances the natural sweetness of the carrots and Brussels sprouts.
- Finish with Butter and Seasoning: Add the remaining 1 tablespoon of butter to the skillet. Stir until it melts completely, creating a glossy, flavorful coating on the vegetables. Taste and adjust the seasoning with additional salt and pepper if needed. The final butter finish gives the dish richness without overpowering the natural flavors.
- Plate and Serve: Transfer the vegetables to a serving dish, arranging them so the vibrant colors of the carrots and Brussels sprouts stand out. Serve immediately while warm. This dish pairs beautifully with roasted meats, grains, or as a standout side for holiday meals.
Notes
- Always use fresh, firm Brussels sprouts and carrots for optimal flavor and texture. Avoid vegetables that are wilted or yellowed.
- Cutting Brussels sprouts in uniform halves ensures even cooking and caramelization.
- Prepping all ingredients before cooking saves time and prevents overcooking.
- For a richer flavor, use unsalted butter and adjust seasoning gradually.
- If desired, a pinch of nutmeg or smoked paprika can enhance the natural sweetness of the vegetables.
- This recipe is naturally gluten-free, low-carb, and fiber-rich, making it suitable for a variety of dietary preferences.
Chef’s Secrets: Techniques For Maximum Flavor
To elevate this simple vegetable dish, focus on layering flavors. Begin by cooking the shallot gently in butter to release its natural sweetness.
Browning the Brussels sprouts and carrots before steaming develops a caramelized depth that makes the dish far more complex than just boiled vegetables.
The final addition of butter and apple cider vinegar at the end balances richness with acidity, giving the dish a glossy finish and vibrant taste.
For added texture, sprinkle toasted nuts, such as almonds or pecans, right before serving.
Serving Suggestions: Pairing Ideas For Meals
This versatile side dish complements a wide range of meals. Serve it alongside roasted chicken, turkey, or pork for a hearty family dinner or holiday feast.
For a vegetarian option, pair it with grain bowls, quinoa, or lentil dishes.
The bright, slightly sweet flavors of the vegetables also balance rich or creamy main courses, such as mashed potatoes or cheesy casseroles.
Garnishing with fresh herbs like parsley or thyme adds an aromatic finish and elevates presentation.
Storage Tips: Keeping Vegetables Fresh Longer
Store leftover Brussels sprouts and carrots in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water or broth to prevent drying out, or warm in the microwave covered with a damp paper towel.
Avoid overcooking during reheating to maintain their tender-crisp texture.
This recipe also freezes well: flash-freeze cooled vegetables in a single layer before transferring them to a freezer-safe bag for up to 2 months.
Frequently Asked Questions
1. Can I use frozen vegetables instead?
Yes, you can substitute frozen Brussels sprouts and carrots. Cook them a few minutes longer to ensure they are tender, and reduce added water since frozen vegetables release moisture during cooking.
2. Can I make this vegan?
Absolutely! Replace the butter with olive oil or a plant-based butter alternative. The flavor will remain rich, and the dish retains its healthful qualities.
3. How do I prevent Brussels sprouts from smelling strong?
Quick cooking and steaming in a covered skillet helps reduce the sulfurous smell. Adding vinegar or citrus at the end also brightens the flavor and minimizes odor.
4. Can I prepare this ahead of time for meal prep?
Yes, you can chop the vegetables in advance and store them separately in the fridge. Cook the dish fresh just before serving to maintain the best texture and flavor.
5. How can I add more flavor without extra fat?
Consider using spices like smoked paprika, garlic powder, or a squeeze of fresh lemon juice. Toasted seeds or nuts also enhance flavor and add texture without increasing fat content significantly.
