Let me see, what else did I say was in season in the depth of Ohio winter? Oh yes, Brussels sprouts. Poor, misunderstood Brussels sprouts. Under appreciated, avoided, even feared by small children. When really, the rules for enjoying the dainty vegetable is quite simple: 1. Don't over cook them. There is nothing singularly more responsible for Brussels sprouts' unfortunate reputation than a bowl of them tragically over cooked and soggy. 2. Their flavor has a pleasant mild bitterness, so add some sweetness to the dish for balance - either roast or sauté them to caramelize and bring out their natural sweetness, or incorporate a slightly sweet flavor in your recipe, such a balsamic vinegar or these lovely stewed apples...
Brussels Sprouts with Shallots and Stewed Apples
Steam your Brussels sprouts whole until just tender (if they are very large you can halve them...)
Heat a large high-sided sauté pan with the butter over medium heat. Add shallots and apples and cook, stirring constantly for 2 minutes.
Add the cider vinegar and thyme, scraping any brown bits from the bottom. Cook until the liquid reduces by half, and the apples are tender.
Remove from heat and fold in Brussels sprouts with salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.