Carrots & Brussels Sprouts

By Linda Perry

2 Tablespoon chopped shallots
3 Tablespoons butter  - divided
1 Pound baby carrots
1 Pound Brussels sprouts  (halved length wise)
3/4 Teaspoons salt
1/2 Teaspoon pepper
1/3 cup water
1 Tablespoon cider vinegar

Cook shallots in 2 Tablespoons butter in a heavy skillet over medium heat, stirring until soft.  Add carrots, brussels sprouts, 3/4 Teaspoon salt and 1/2 Teaspoon pepper and cook until veggies begin to brown.  Add water and cover skillet then cook over medium heat until veggies are tender (5 – 8 minutes).  Stir in vinegar, remaining butter, salt and pepper to taste.