Brussels Sprouts With Carrots

Ingredients

• 3/4 pound Brussels sprouts
• 1 baby carrots
• about 3/4 pound
• Salt to taste if desired
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/4 teaspoon ground cumin
• Freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

Instructions

1. Bring enough water to a boil to cover the sprouts and carrots when they are added.
2. Meanwhile, trim off and discard the base of each sprout.
3. Trim and scrape the carrots.
4. Add sprouts and carrots to the water and salt to taste.
5. Cook until tender, about 8 minutes.
6. Drain thoroughly.
7. Heat the butter in a skillet and saute the shallots briefly.
8. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly.
9. Serve sprinkled with chopped parsley.