Brussels Sprouts with Apples and Shallots

Brussels Sprouts with Apples and Shallots
Contributor
Whole Foods Market

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

4
Servings
63
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound Burssels sprouts
  • 2 large shallots, sliced into 1/4-inch-thick rings
  • 2 medium crisp, firm apples (such as Gala, Honeycrisp, or Braeburn), sliced into 1/4-inch-thick rings
  • 1/2 Cup water, divided
  • 1/4 Cup cider vinegar, divided
  • 1/4 Teaspoon sea salt
  • 1/2 Teaspoon black pepper
  • 4 sprigs thyme

Directions

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.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Carbohydrate, by difference
12g
9%
Protein
4g
9%
Vitamin A, RAE
77µg
11%
Vitamin C, total ascorbic acid
70mg
93%
Vitamin K (phylloquinone)
160µg
100%
Calcium, Ca
64mg
6%
Choline, total
47mg
11%
Fiber, total dietary
4g
16%
Folate, total
79µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
31mg
10%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
85mg
12%
Selenium, Se
3µg
5%
Sodium, Na
308mg
21%
Water
133g
5%
Zinc, Zn
1mg
13%

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.