|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