This recipe was adapted from the wonderful Madison (WI) Area Community Supported Agriculture Coalition cookbook "from Asparagus to Zucchini: a guide to Farm-Fresh Seasonal Produce" (2003).

1 pound brussels sprouts, trimmed and halved (about 1/3 of the sprouts off of one of those glorious stalks that Greenstar is carrying right now!)
2 apples, cut into 1/2 inch cubes (I cut the apples in quarters, pared out the core, then each quarter was halved in length and then chopped)
2 TBS butter (I used Earth Balance)
2 TBS olive oil
1 yellow or red onion, chopped
1 1/2 cups apple cider
1/2 tsp salt
1/2 tsp pepper
2 star anise
1/4 cup balsamic vinegar

Melt the butter and oil in a large skillet over low heat. When mixture foams, increase heat to medium and add apples and onions; saute until apples are soft and onions are translucnet, about 4 minutes. (I found that it took a little longer than that, closer to 10 minutes.) Add sprouts and saute for 3-4 minutes. Add remaining ingredients except vinegar. Cover, reduce heat, and simmer until sprouts are easily pierced with a fork, about 10 minutes. Discard anise. Remove contents of pan with slotted spoon to warm serving dish; cover. Heat liquid in pan over medium-high heat until reduced by half. Add vinegar; cook 2-3 minutes, stirring and scaping pan to loosen any stuck-on bits. Pour over sprouts; serve immediately. Six servings.

I wish that I had taken pictures while I was cooking this last night because it was quite beautiful to behold! This dish comes together quite quickly, with time to clean the prep dishes (and/or fluff the millet and/or make a run to the compost) during the simmer time.

The cost for this dish was definitely under $5, based on using a third of a $4 brussel sprouts stalk.