Sauteed Apples, Brussels Sprouts and Thyme an easy but tasty side dish

Sauteed Apples and Brussels Sprouts
Peggy Lampman | Contributor
What a great edition of last Sunday's New York Times: An article in the travel section touting Ann Arbor as "the ultimate college town" and a recipe section in the magazine devoted to easy ideas for cooking with apples.

Now I don't have to run to the store for groceries — I have all of the ingredients for one of Mark Bittman's suggestions, which uses apples and brussels sprouts, at the ready. He calls for sage, but fresh thyme is flourishing in the garden, so I'll substitute that.
I also changed the cooking instructions; I know my apples will be cooked long before the brussels sprouts. I also omitted the Parmesan.
I served this with a main course of baked chicken thighs and barley.
Yield: 4 servings
Time: 25 minutes
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 pound Brussels sprouts, halved
1 1/2 pounds thinly sliced apples (select apples suitable for cooking)
1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
Directions
1. Heat oil and butter in a large saute pan over low heat. Add brussels sprouts. Cover and cook ten minutes.
2. Remove cover and stir in apples and thyme; turn the heat to medium high, and cook, uncovered and occasionally stirring, an additional ten minutes or until apples and brussels sprouts are tender. Season to taste with kosher salt and freshly ground pepper.
Comments
Sarah Rigg
Thu, Oct 25, 2012 : 5:23 p.m.
I received thyme from my farm share and brussels sprouts from a friend, so this recipe was fortuitous! I made it for lunch today (but eye-balled amounts for a smaller serving) and it was delicious! If you're halving the recipe, I'd recommend 7-8 minutes rather than 10 in each step.
Jeff Renner
Wed, Oct 12, 2011 : 10:34 p.m.
I love sprouts, although my wife isn't so keen on them. Our apple tree has had the best crop I've seen in 20 years, so I'll be making this soon. I'm thinking I'll add some caramelized onion wedges, too.
Peggy Lampman
Thu, Oct 13, 2011 : 10:35 a.m.
The onions would be delicious in this simple recipe.
treetowncartel
Wed, Oct 12, 2011 : 5:16 p.m.
I simply love brussel sprouts, can't wait to try this.
Jessica Webster
Wed, Oct 12, 2011 : 8:45 p.m.
Me too! Peggy always has the best brussels sprouts recipes!