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Ingredients

1 pound 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 cup water, divided
1/4 cup cider vinegar, divided
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Description

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.

Wholefoods