Quick Pan Cooked Brussels Sprouts and Carrots
Vegetables play a big part in the Mediterranean diet. Don’t let slim pickings in the produce aisle deter you. Here is a simple Brussels sprouts and carrot side dish that is fast to prepare and very tasty.
Ingredients
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 1 onion, cut into slices
- 8 Brussels sprouts cut in half lengthwise
- 2 carrots each cut into 4 pieces
- salt to taste
Directions
- Combine the vinegar and honey and set aside.
- Heat oil in medium size saute pan; add onions and cook until they soften. Add Brussels sprouts and carrots cook until vegetables are easily pierced with a knife. Pour in the vinegar mixture and cook coating the vegetables about 2 minutes or until hot. Seasons with salt and serve hot.
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