Brussels sprouts with apples and shallots

1 pound Brussels sprouts, quartered

2 large shallots, sliced into 1/4-inch-thick rings

2 medium crisp, firm apples (such as gala, honeycrisp or Braeburn), sliced into ¼-inch-thick rings

¼ cup cider vinegar, divided

¼ teaspoon fine sea salt

½ teaspoon ground black pepper

1 tablespoon finely chopped fresh thyme

Heat a large high-sided skillet over high heat. Add shallots and cook, stirring constantly, for 2 minutes. Add apples and ¼ cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes. Add Brussels sprouts, another ¼ cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until sprouts and apples are just tender, stirring occasionally, about 15 minutes. Uncover, stir in remaining 2 tablespoons vinegar and thyme. Scrape any bits from the bottom of the pan and continue to cook until liquid has evaporated. Transfer to a serving bowl with any of the remaining liquid and serve immediately.

Per Serving: 80 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 19g carbohydrate (4g dietary fiber, 8g sugar), 4g protein