1 lb Brussels sprouts
2 ea Apples, halved & cored
4 tb Olive oil
1 ea Yellow bell pepper, chopped
1 1/2 c Apple cider
1/2 ts Salt
1/2 ts Black pepper
2 ea Star anise
1/4 c Balsamic vinegar

Trim the sprouts & halve. Set aside. Cube the apples & set aside.

Heat oil over low heat in a skillet. When hot, increase heat to
medium & add the onion & apple. Saute until the apples are soft &
the onions are translucent. Add sprouts & saute, stirring, for 3 to
4 minutes. Add the rest of the ingredients, except the vinegar.
Cover, reduce heat, simmer until the sprouts are tender, 10 minutes.

Remove the skillet’s contents to a warmed serving dish using a slotted
spoon. Discard the anise & keep the dish warm. Return all the
liquids to the pan, raise heat to medium-high & cook until the juices
are reduced by half. Add vinegar & cook for another 2 to 3 minutes,
stirring. Pour over the sprouts & serve immediately.

“Vegetarian