CARROTS AND BRUSSELS SPROUTS
Steps:
- 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.
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Wael Chami
[email protected]This recipe is a dud. The carrots and Brussels sprouts were mushy and tasteless.
Ttg Ricoh
[email protected]I would not recommend this recipe. It's a waste of time and ingredients.
Umer Raza
[email protected]This recipe is too simple. There's no real flavor to the vegetables.
akash kshetri
[email protected]I followed the recipe exactly but the carrots were still undercooked. I had to roast them for an extra 10 minutes.
George, Just George
[email protected]The carrots and Brussels sprouts were a bit bland for my taste. I think I'll add some more seasoning next time.
Nichanat Polsaen
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Alfa Sync
[email protected]I would highly recommend this recipe to anyone looking for a healthy and flavorful side dish.
Deepa Roopnarine
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Emina Zukic
[email protected]I've never been a huge fan of roasted vegetables, but this recipe changed my mind. The carrots and Brussels sprouts were perfectly roasted and had a wonderful flavor.
Galebone Nkwana
[email protected]I made this recipe for my family and they loved it! Even my picky kids ate their vegetables without complaining.
Adeel Bajwa
[email protected]This recipe is a great way to use up leftover carrots and Brussels sprouts. It's also a good option for a potluck or party.
Jeewani Malshika
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a big fan of Brussels sprouts, but they were roasted to perfection and had a slightly caramelized flavor. I'll definitely be making this recipe again.
alao adebisi
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together in no time. Plus, it's a great way to get your daily dose of vegetables.
Jeanne Kinney
[email protected]These roasted carrots and Brussels sprouts are a healthy and delicious side dish. They're perfect for a weeknight meal or a special occasion dinner.
Nigel Strickland
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of sweet carrots and savory Brussels sprouts is irresistible. I like to add a splash of balsamic vinegar at the end for a touch of acidity.
Harmoni Dixon
[email protected]This recipe was a hit! The carrots and Brussels sprouts roasted perfectly and the flavors were amazing. I added a bit of extra garlic and thyme, and it really took the dish to the next level.