Sometimes you want a full meal, even though you are cooking for one. So you prepare a one-person meat dish, a solo starch and then some veggies. Personally, I skip the starch sometimes when I want to add more vegetables to my diet. So, when I am eating a complete meal, I either prepare two vegetables or a whole lot of one vegetable.

Throwing down with a can of green beans or a bag of frozen corn is easy. Preparing a fresh dish of vegetables makes your mouth happier and your cholesterol smile. I decided to make a two-veggie side dish the other day and I paired two tasty, but unlikely, veggies: carrots and brussels sprouts. Brussels sprouts get a bad name, but they are pretty tasty. Try them with carrots. You might like it.

Carrots and Brussels Sprouts
1/2 tablespoon chopped shallot
1 tablespoon unsalted butter, divided into three pieces
½ cup carrots, cut diagonally into 1/2-inch-thick pieces
½ cup Brussels sprouts, halved lengthwise
1/8 cup water
1/8 tablespoon cider vinegar
¾ teaspoon salt
½ teaspoon salt

Cook shallot in 2 tablespoons butter in a skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, 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, remaining butter, and salt and pepper to taste.

Adapted from Gourmet Magazine.
Preparation Time: 20 min
Cook Time: 10
Serves: 1 (little left over)