How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Carrots and Brussels Sprouts?

You need 6 ingredients. The key ingredients include: 2 tablespoons chopped shallots (from 1 medium) or 2 tablespoons chopped onions, 3 tablespoons unsalted butter, divided, 1 lb carrot, cut diagonally into 1/2-inch-thick pieces, 1 lb Brussels sprout, halved lengthwise, and more.

Is Carrots and Brussels Sprouts suitable as general?

Yes, Carrots and Brussels Sprouts falls under the General category and is a great choice for this type of meal.

How do I store leftover Carrots and Brussels Sprouts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrots and Brussels Sprouts Recipe

Name: Carrots and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped shallots (from 1 medium) or 2 tablespoons chopped onions; 3 tablespoons unsalted butter, divided; 1 lb carrot, cut diagonally into 1/2-inch-thick pieces; 1 lb Brussels sprout, halved lengthwise; ⅓ cup water or ⅓ cup broth; 1 tablespoon apple cider vinegar

Try this homemade Carrots and Brussels Sprouts recipe the whole family will love. Made with shallots, unsalted butter, carrot and Brussels. Easy step-by…

This Carrots and Brussels Sprouts relies on simple, everyday ingredients such as unsalted butter, divided, water or ⅓ cup broth and apple cider vinegar. It comes together quickly and makes 4 servings, at about 127 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 tablespoons chopped shallots (from 1 medium) or 2 tablespoons chopped onions
3 tablespoons unsalted butter, divided
1 lb carrot, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprout, halved lengthwise
⅓ cup water or ⅓ cup broth
1 tablespoon apple cider vinegar

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Quick Info

Servings
4 servings
Calories
127 kcal
Category
General

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