In a large bowl, toss Brussels sprouts and apples together with olive oil, hard cider, and thyme leaves. Season with salt & pepper. Spread out onto an 11 x 17 rimmed baking sheet.
Bake at 350 for 30 minutes, or until the Brussels sprouts achieve a slightly browned, crunchy outer texture.
OPTIONAL: top with pomegranate seeds for extra flavor and color