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Carrotts and Brussels Sprouts
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| 2 T | chopped shallot |
| 3 T | butter, divided |
| 1 lb | carrots, cut diagonally into 1/2 inch thick pieces |
| 1 lb | Brussels sprouts, halved lengthwise |
| salt & pepper | |
| 1/3 cup | chicken broth or water |
| 1 T | cider vinegar |
Cook shallots in 2T butter in 12-inch nonstick skillet over medium high heat, stirring occasionaly, until softened 1-2 minutes.
Add carrots, Brussels sprouts, salt & pepper and cook stirring occasionally, until vegetables begin to brown about 4-5 minutes. Add broth and cover skillet, then cook over medium-high heat until vegetables are tender 5-8 minutes. Stir in viegar, remaining tablespoon butter, and salt and pepper to taste.
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