Carrots and Brussels Sprouts
| Diet Nutritional Stats Carrots and Brussels Sprouts | |
| Serving Size 212 g | |
| Amount Per Serving | |
| Calories 85 | Calories from Fat 5 |
| % Daily Value | |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Total Carbohydrates 18.9g | 6% |
| Dietary Fiber 6.4g | 26% |
| Sugars 7.2g | |
| Protein 4.1g | |
| Vitamin A 381% Vitamin C 136% Iron 9% Calcium 7% |
- 2 tablespoons chopped shallot (from 1 medium)
- 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
- 1 pound Brussels sprouts, halved lengthwise
- 1/3 cup water
- 1 tablespoon cider vinegar
Cook shallot in PAM spray in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 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 and pepper to taste.