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Braised Carrots & Brussels Sprouts

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Braised Carrots & Brussels Sprouts
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Makes: 4 servings adjust



  • 2 Shallots, diced
  • 3 tablespoons Butter

Step 1

Cook shallots in butter in a large skillet, with a lid, over medium-high heat, stirring occasionally, until softened, 1-2 minutes.


  • 1 pound Baby Carrot, cut diagonally into 1/2 inch thick pieces
  • Salt and Pepper
  • 1 pound Brussels Sprouts, halved

Step 2

Add carrots, brussels sprouts salt and pepper then cook, stirring occasionally, until vegetables begin to brown, 3-4 minutes.


  • 13 cup Water

Step 3

Add water and cover skillet, then cook over medium-high heat until veggies are tender, 5-8 minutes.


  • 2 tablespoons Butter

Step 4

Stir in remaining butter and salt & pepper to taste.
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