1 pound Brussels sprouts2 T butter or vegan buttery spread2 large shallots, thinly sliced2 medium apples, diced1/4 cup cider vinegar1/4 teaspoon sea salt1/2 teaspoon freshly ground black pepper1/2 tsp dried thyme
Steam your Brussels sprouts whole until just tender (if they are very large you can halve them...)
Heat a large high-sided sauté pan with the butter over medium heat. Add shallots and apples and cook, stirring constantly for 2 minutes.
Add the cider vinegar and thyme, scraping any brown bits from the bottom. Cook until the liquid reduces by half, and the apples are tender.
Remove from heat and fold in Brussels sprouts with 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.Serve warm!