Carrots and Brussels Sprouts
['2 tablespoons chopped shallot (from 1 medium)', '3 tablespoons unsalted butter, divided', '1 pound carrots, cut diagonally into 1/2-inch-thick pieces', '1 pound Brussels sprouts, halved lengthwise', '1/3 cup water', '1 tablespoon cider vinegar']
Cook shallot in 2 tablespoons butter in a 12-inch heavy 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 tablespoon butter, and salt and pepper to taste.
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