| 7 | 25 | 118 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 5 |
| 2 medium | Apple (sliced 1/4-inch rings, Gala, Honeycrisp) |
| 1/2 tsp | Black pepper (to taste) |
| 454 gm | Brussels sprouts (quartered) |
| 1/4 cup | Apple cider vinegar (divided) |
| 1 dash | Sea Salt (to taste) |
| 2 large shallot(s) | Shallots (sliced 1/4-inch rings) |
| 1 tbsp | Thyme, fresh (finely chopped) |
Heat a large high-sided skillet over high heat. Add shallots 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, another 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until sprouts and apples are just tender, stirring occasionally, about 15 minutes.
Uncover, stir in remaining 2 tablespoons vinegar and thyme. Scrape any bits from the bottom of the pan and continue to cook until liquid has evaporated. Transfer to a serving bowl with any of the remaining liquid and serve immediately.
To make AIP friendly omit: Black Pepper
| Fruit | 0.4 |
| Vegetables | 1.9 |
