Cider Brussels Sprouts and Carrots
With Thanksgiving right around the corner, I got inspired to create dishes that could be included in your dinner menu. These Cider Brussels Sprouts and Carrots are a must if you are looking to serve flavorful veggies on your table.
Brussels sprouts are controversial. Some people hate them and some others tolerate them; only when drowned in butter and fried with bacon. Here, I show you how to prepare delicious brussels sprouts that will have your guests going back for seconds. Keep on reading.
How to Prepare the Best Brussels Sprouts
In order to add good flavor to these little green guys, I found that the use of butter is recommended. Since I’m not a big fan of butter, I opted to use ghee instead. This way I kept my dish a little healthier and maintained it Whole30 which is always a plus.
In addition to the brussels sprouts, I threw in some carrots and shallots to blend in the flavors. Because who doesn’t like tender carrots and sweet shallots in one single bite? Well, I decided to marry all these ingredients together not only for that extra boost in flavor, but to also create a side dish with seasonal and holiday vegetables.
After you have combined all your veggies together, saute them in ghee over medium high heat. Season them with salt and pepper and cook them until they turn golden brown. Add some water and cover the skillet until all veggies are tender. Then, stir in the apple cider vinegar and you are done!
As you can see, this side dish does not require a lot of effort or significant amount of time. If you are still skeptical about trying brussels sprouts, I highly recommend you give this recipe a try. I can almost guarantee this dish will make you change your mind.
Other Side Dish Recipes
Apple Cider Roasted Root Vegetables
Cider Brussels Sprouts and Carrots
Ingredients
- 1 lb carrots
- 1 lb brussels sprouts
- 1 medium shallot, finely diced
- 3 tbsp ghee
- 1 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Cut carrots diagonally and cut brussels sprouts in half lengthwise.
- Heat a medium skillet over medium-high heat. Add diced shallots and 3 tbsp of ghee, cook until shallots soften.
- Add carrots and brussels sprouts. Season with salt and pepper. Stir veggies until golden brown but not cooked through.
- Add 1/4 cup of water and cover skillet. Cook vegetables for about 5-7 minutes until tender.
- Remove lid and stir in apple cider, mix all ingredients. Enjoy!