Sauteed Carrots & Brussels Sprouts

Ingredients

• 2
  
  tablespoons unsalted butter
  
• 1
  
  shallot, minced
  
• 6
  
  carrots, peeled and sliced
  
• 1
  
  teaspoon rosemary
  
• 
  
  salt and pepper, to taste
  
• 1/2
  
  cup chicken broth
  
• 1
  
  cup brussels sprouts, chopped
  

Directions

1. 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.

2. 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.

3. Serve as a side dish to any grilled, roasted, or pan-seared item! So practically anything! Enjoy the holiday!