Brussels Sprouts With Apple Cider and Lemon Thyme

Submitted by dicentra

"From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon butter
• 2 teaspoons olive oil
• 1 large shallot, minced
• 1 medium onion, finely chopped
• 2 tablespoons chopped sun-dried tomatoes
• 1 lb Brussels sprout, trimmed and halved
• 3⁄4 cup apple cider
• 3⁄4 cup water
• 1 tablespoon chopped lemon thyme
• 2 tablespoons fresh lemon juice
• salt and pepper

directions

1. In a medium skillet, heat butter and oil, add shallot, onions and sun dried tomatoes and sauté until softened.
2. Add Brussels sprouts and cook for 3 minutes longer, stirring.
3. Add apple cider and water. Bring to a boil.
4. Reduce heat, cover and simmer for 10-15 minutes, or until Brussels sprouts are tender.
5. With a slotted spoon remove Brussels sprouts to a warm serving dish.
6. Cook liquid in skillet over medium high heat until it is reduced by half.
7. Add lemon thyme and lemon juice and cook, stirring, for 1 more minute. Pour sauce over Brussels sprouts.
8. Add salt and pepper to taste.

Reviews

[Maito]

This was really good! I halved the oil and let the brussels sprouts brown before adding the liquid to add extra flavor. I only used 1/4 cup of the apple cider (it would be too sweet for us with more) and skipped the water, since I knew they would be soft after steaming for about 5 minutes. The flavors are great, though the sun-dried tomatoes do get a little lost in it.