Brussels Sprouts With Apple Cider and Lemon Thyme

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

• Ready In: 20 mins
• 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.