Quick Brussels Sprouts and Carrots
A quick, flavorful side dish featuring tender Brussels sprouts and sweet carrots, lightly glazed with butter and brightened with apple cider vinegar. Ready in just 20 minutes, it’s a healthy, fiber-rich addition to any meal.
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.