Name: Brussels Sprouts with Apples and Almonds
Total time: 45 min
Cuisine: US & Canada
Ingredients: 5 tablespoons unsalted butter; 2 Gala apples , peeled, cored, halved, and cut into 1/2-inch pieces; 2 pounds brussels sprouts , trimmed and halved; 2 garlic cloves , minced; 1 1/2 teaspoons minced fresh thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup slivered almonds , toasted

Why This Recipe Works

Mushy, overcooked Brussels sprouts are all too often the castoff of the holiday buffet. To get perfectly tender sprouts with a golden-brown exterior, we started by simmering them in water and butter. Once they’d softened and the water had evaporated, we cranked up the heat and let them brown and finish cooking in the butter. Salt, pepper, and fresh thyme seasoned the sprouts simply, while sweet and savory add-ins elevated the dish.

Before You Begin

Any sweet apple variety will work. Choose sprouts that are similar in size, and test for doneness once the water has cooked off in step 2. If they are still hard, add 1⁄4 cup of water and continue to cook.

Instructions

Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add apples and cook, stirring occasionally, until lightly browned and softened, about 4 minutes. Transfer to plate.

Add Brussels sprouts, 1 cup water, remaining 4 tablespoons butter, garlic, thyme, salt, and pepper to now-empty skillet and bring to boil over medium-high heat. Lower heat to medium-low and simmer until water has evaporated and Brussels sprouts are tender, about 15 minutes, stirring occasionally.

Increase heat to medium and continue to cook until Brussels sprouts are light golden brown, stirring frequently for even browning, 3 to 5 minutes. Stir in apples and almonds and cook until heated through, about 1 minute. Serve.