Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 cup slivered red onion
• 1/2teaspoon salt
• 1/4teaspoon ground black pepper
• 1/4cup apple cider or juice
• 1/4cup butter, melted
• 1/4cup pure maple syrup
• 1 tablespoon snipped fresh thyme

Preparation

1. In a 4- to 5-quart slow cooker combine Brussels sprouts and onion.
2. Sprinkle with salt and pepper.
3. Pour cider over sprout mixture.
4. Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for 1 1/2 to 2 hours.
5. In a small bowl combine melted butter, maple syrup, and thyme. Pour over sprouts in cooker, stirring to combine.
6. If desired, garnish with additional fresh thyme leaves.