1 1/2 # Brussels sprouts (or approximately five or six per person), outer leaves removed, trimmed, halved lengthwise and thinly sliced
1 Granny Smith apple, cored and cut into 1/2 – inch dice
2 tablespoon extra virgin olive oil, divided
1 shallot, minced
1/4 cup dry white wine
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup roasted pumpkin seeds
In a medium skillet heat half the olive oil over medium heat. Add the minced shallots and diced apples and sauté until lightly browned, about 5 minutes. Remove from the skillet and set aside.
To the same skillet, heat the remaining olive oil over medium heat, add the sliced Brussels sprouts, and sauté until lightly browned. Add thyme and white wine. Cover, reduce the heat and simmer for 3 – 4 minutes, until tender.
Season with kosher salt, freshly ground black pepper to taste.
Add the roasted pumpkin seeds, toss well and serve.
Serves 4 – 6
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