Brussels Sprouts with Apples and Shallots
Serves 4 to 6
Time 25 min
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.
Special Diets:
Ingredients
- 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
Method
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.
Nutritional Info:
Per serving: 80 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 19g carbohydrates (4g dietary fiber, 8g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 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