Zingy onions and vingegar marry the nutty flavours of brussels sprouts and pistachios in this easy-to-make recipe!
Brussels sprouts - 4 pounds
Unsalted butter - 1/2 cup
Red onions, small - 4, cut into strips
Red wine vinegar - 1/4 cup
White sugar - 2 tbsp.
Pistachios - 1/2 cup, coarsely chopped
Salt and pepper to taste
- Put cleaned brussels sprouts in the steamer basket set over boiling water and steam 8-10 minutes or until bright green and tender to the bight.
- Melt the butter in a deep skillet over medium high heat, add onions and 3 tablespoons vinegar. Cook the onions moving them around the pan with a wooden spoon until brown in color.
- Add the brussels sprouts, sugar and remaining vinegar into the skillet. Saute over medium heat until the brussels sprouts are lightly caramelized.
- Sprinkle with salt and pepper to taste and garnish with pistachios.
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