Fall Veggies Sauteed in Pecan Oil

Ingredients:

• 1 medium shallot, chopped (optional)
• 1 garlic clove, pressed/ minced
• 3 tablespoons MNPG Pecan Oil
• 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
• 1 pound Brussels Sprouts (cut into halves if sprouts are bigger in size)
• 1/3 cup water
• Salt and Pepper to taste

Directions:

1. Cook shallots and garlic in pecan oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes.
2. Add carrots, Brussels sprouts, salt and pepper and cook, stirring occasionally, until vegetables begin to brown, about 3- 4 minutes.
3. Add water and cover skillet, then cook over medium-high heat until vegetables are tender, about 5- 8 minutes. Stir vegetables to ensure even browning.
4. Taste and adjust seasoning accordingly. Avoid overcooking the vegetables
5. Remove promptly and serve.