Caramelized Brussels Sprouts With Pistachios

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A wonderful side dish! Recipe by grace parisi from the thanksgiving guide. Food & wine magazine, june 2007 edition.

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Steps

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Melt the butter in a large deep skillet.

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Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown , 5 to 6 minutes.

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Meanwhile , steam the brussels sprouts until crisp-tender , 4 to 5 minutes.

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Add the brussels sprouts to the onions.

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Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat , tossing , until the brussels sprouts are tender and lightly caramelized , 8 to 10 minutes.

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Season with salt and pepper.

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Transfer to a bowl , garnish with the pistachios and serve.

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Ingredients

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unsalted butter, red onions, red wine vinegar, brussels sprouts, sugar, salt & freshly ground black pepper, pistachios