Recipe: Brussels Sprouts with Apples and Shallots

BRUSSELS SPROUTS WITH APPLES AND SHALLOTS

"The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked."

1 pound Brussels sprouts
2 large shallots, sliced into 1/4-inch-thick rings
2 medium apples (such as Gala Honeycrisp or Braeburn), cored and cut into 1/2-inch chunks
1/2 cup water, divided use
1/4 cup cider vinegar, divided use
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Rinse Brussels sprouts well and pull off any loose or yellowing leaves. Trim the stem ends and then quarter each sprout. Set aside.

Heat a large high-sided saute pan over high heat. Add shallots to the very hot pan 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, remaining 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.

Uncover, stir in remaining 2 tablespoons vinegar and the leaves pulled from sprigs of thyme. Scrape any bits from the bottom of the pan as liquid sizzles and reduces until nearly gone.

Transfer to a serving bowl with any of the remaining liquid and serve immediately.

Makes 4 servings
Source: Whole Foods Market