Cider Brussels Sprouts and Carrots
These Whole30 Cider Brussels Sprouts and Carrots are a must if you are looking to include flavorful veggies in your Thanksgiving menu. They will have your guests going back for seconds. I promise!
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!