Brussels Sprouts with Apples and Shallots
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.
- 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
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.