Author Notes
Sauteed Carrots & Brussels Sprouts are a perfect side dish to any grilled main! Perfect for Labor Day! —mtlabor
Ingredients
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2 tablespoons
unsalted butter
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1
shallot, minced
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6
carrots, peeled and sliced
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1 teaspoon
rosemary
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salt and pepper, to taste
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1/2 cup
chicken broth
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1 cup
brussels sprouts, chopped
Directions
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In a large saute pan over medium high heat, melt the butter. Add shallots and cook for about 1 minute. Stir in carrots, rosemary, salt, and pepper. Toss to coat well. Pour in chicken broth and bring mixture to a boil. Cover pan and reduce heat to a simmer. Cook for about 7-10 minutes, or until carrots are barely tender.
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Increase the heat back to medium high and add in brussels sprouts. Cook, uncovered, for about 5 minutes, or until the brussels sprouts are starting to soften, but still crisp, and liquid is almost entirely absorbed.
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Serve as a side dish to any grilled, roasted, or pan-seared item! So practically anything! Enjoy the holiday!
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