Brussels Sprouts With Apple Cider and Lemon Thyme |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds 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.
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