Article: Recipe - Brussels Sprouts With Mustard, Apples and Caraway - NYTimes.com

Adapted from Jeremy Fox, Ubuntu, Napa, Calif. Time: 1 hour 15 minutes 2 pounds brussels sprouts4 tablespoons unsalted butter1 1/2 cups thinly sliced onion (1 medium)Salt 2 pounds Golden or Red Delicious apples (about 6)3/4 cup apple juice 2 teaspoons Dijon mustard (do not use grainy mustard)3 shallots, chopped fine (1 cup)1 tablespoon caraway seeds2 teaspoons apple cider vinegar. 1.Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)2.Warm a large saute pan over medium heat. Melt 2 tablespoons butter, then add onions and1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are ...