Ingredients
4 pounds Brussels sprouts, stems removed and cut in half
1 tablespoon coconut oil
4 small red onions, cut into strips
1/4 cup balsamic vinegar
Coarse sea salt
1/2 cup coarsely chopped pistachios
Directions
1. Melt the coconut oil in a deep skillet over medium heat, add the onions and 3 tablespoons vinegar; cook 3 minutes.
2. Add the Brussels sprouts and remaining vinegar to pan on top of onions. Cover and steam for 10 minutes.
3. Remove cover and sauté over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with coarse sea salt to taste and garnish with pistachios. (Do not add salt or pistachios until ready to serve.)
