|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%|
|Total Carbohydrates 18.9g||6%|
|Dietary Fiber 6.4g||26%|
|Vitamin A 381% Vitamin C 136% Iron 9% Calcium 7%|
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.