BRUSSEL SPROUTS and CARROTS WITH ROSEMARY

As the fall colors appear in the Grande Rhonde Valley, our thoughts drift

 toward heartier winter fare. Combining carrots with the brussel sprouts gives this dish improved color, sweetness, and texture. The rosemary complements both vegetables.

3 tablespoons butter
1/4 cup thinly sliced onion
3/4 pound carrots, diagonally sliced, 1/4" thick
3/4 pound brussel sprouts, trimmed
1/2 cup chicken stock
1/2 teaspoon dried rosemary
1-2 teaspoons sugar
Salt and pepper to taste

Melt the butter in a medium-sized skillet over medium heat. Add the onions and cook until they start to soften, about 2 minutes. Add the carrots and brussel sprouts, and toss to coat with the butter. Add the chicken stock and rosemary. Cover and cook, stirring occasionally, until the vegetables are tender, about 10-15 minutes. Add the sugar and season to taste with the salt and pepper.
Serves 4-6.