The Brussels sprouts' nuttiness and mild cabbage flavor mingle with tart apples and shallots in this simple stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.
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1 pound Brussels sprouts, quartered
2 large shallots, sliced into 1/4-inch-thick rings
2 crisp, firm apples (such as Gala, Honeycrisp or Braeburn), sliced into 1/4-inch-thick rings
1/4 cup cider vinegar, divided
1/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon finely chopped fresh thyme
Heat a large high-sided skillet over high heat. Add shallots and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes. Add Brussels sprouts, another 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until sprouts and apples are just tender, stirring occasionally, about 15 minutes.
Uncover, stir in remaining 2 tablespoons vinegar and thyme. Scrape any bits from the bottom of the pan and continue to cook until liquid has evaporated. Transfer to a serving bowl with any of the remaining liquid and serve immediately.
Per Serving:80 calories (5 from fat), 140mg sodium, 19g carbohydrates, (4 g dietary fiber, 8g sugar), 4g protein.
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