Brussels Sprouts With Apple Cider and Lemon Thyme

• 1 tablespoon butter
• 2 teaspoons olive oil
• 1 large shallot, minced
• 1 medium onion, finely chopped
• 2 tablespoons chopped sun-dried tomatoes
• 1 lb Brussels sprout, trimmed and halved
• 34 cup apple cider
• 34 cup water
• 1 tablespoon chopped lemon thyme
• 2 tablespoons fresh lemon juice
• salt and pepper

1. In a medium skillet, heat butter and oil, add shallot, onions and sun dried tomatoes and saute until softened.
2. Add Brussels sprouts and cook for 3 minutes longer, stirring.
3. Add apple cider and water.
4. Bring to a boil.
5. Reduce heat, cover and simmer for 10-15 minutes, or until Brussels sprouts are tender.
6. With a slotted spoon remove Brussels sprouts to a warm serving dish.
7. Cook liquid in skillet over medium high heat until it is reduced by half.
8. Add lemon thyme and lemon juice and cook, stirring, for 1 more minute.
9. Pour sauce over Brussels sprouts.
10. Add salt and pepper to taste.

butter, olive oil, shallot, onion, tomatoes, brussels, apple cider, water, lemon thyme, lemon juice, salt

Taken from www.food.com/recipe/brussels-sprouts-with-apple-cider-and-lemon-thyme-420263 (may not work)