Apple-Nut Brussels Sprouts

1 lb. brussels sprouts
1 red-skinned apple
3 T butter
1 small onion, chopped
 1/3 c. chopped pecans
1 tsp. fresh thyme leaves
2 T apple cider, or apple juice
1 T balsamic vinegar
Salt and Pepper

1.  Peel the tough outer leaves from the sprouts and cut away the bottom stems.  Cut each sprout into quarters.  Use the melon baller to core the apple, then chop into chunks.
2.  Melt the butter in the large skillet over medium hjeat.  Add the onion and pecans.  Cook, stirring, until the onion is soft and pecans are toasted, about 4 minutes.
3.  Add the sprouts, apple, and thyme.  Cook, stirring fequently, until the apples are almost tender, about 7 minutes.
4.  Stir in the apple cider and balsamic vinegar.  Boil 1 minute.  Season with salt and pepper.  Serve right away.