Skillet-Roasted Brussels Sprouts & Garden Apples

Ingredients

• 1 lbBrussels sprouts, trimmed and halved
• 2 mediumHoneycrisp apples, cored and sliced 1/2-inch thick
• 3 tbspolive oil, divided
• 3 tbspunsalted butter, divided
• 1 clovegarlic, minced
• 1/4 tspcrushed red-pepper flakes
• 2 tbspapple-cider vinegar
• 2 tbsppure maple syrup
• 1/2 tspDijon mustard
• 1/4 cuppumpkin seeds, toasted
• to tastekosher salt & freshly ground black pepper
• optionalfresh thyme leaves for garnish

Instructions

1. 1
   Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes.
2. 2
   Pat Brussels sprouts dry; toss with 2 tbsp olive oil, a generous pinch of salt, and pepper.
3. 3
   Add sprouts cut-side-down to skillet; sear undisturbed 4–5 min until deep golden-brown.
4. 4
   Stir, reduce heat to medium; cook 3–4 min more until nearly tender. Push sprouts to edges.
5. 5
   Add remaining 1 tbsp oil and 1 tbsp butter; swirl in apples and a pinch of salt. Sauté 2 min.
6. 6
   Combine apples and sprouts; add minced garlic and red-pepper flakes; cook 1 min.
7. 7
   In small pan, whisk vinegar, maple syrup, mustard, and remaining 2 tbsp butter; simmer 2–3 min until slightly thickened into gastrique.
8. 8
   Drizzle gastrique over skillet; toss to coat evenly. Taste and adjust seasoning.
9. 9
   Transfer to serving platter; scatter toasted pumpkin seeds and fresh thyme if desired. Serve hot.