I have to admit that it’s only in the last week that I actually came to like Brussels sprouts! So, to be honest, I’ve yet to try this recipe. However, it’s at the top of my list – it sounds delicious!
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 lb Brussels sprouts
2 large shallots, sliced into 1/4-inch-thick rings
2 medium crisp, firm apples (such as Gala, Honeycrisp or Braeburn), cored and cut into 1/2-inch chunks
1/2 C water, divided
1/4 C cider vinegar, divided
1/4 t sea salt
1/2 t 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 sauté 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.
Per serving (about 7oz/201g-wt.): 80 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 19g total carbohydrate (4g dietary fiber, 8g sugar), 4g protein