Brussels sprouts with caramelized onions and pistachios

Brussels sprouts with caramelized onions and pistachiosMakes 8 servings

Ingredients

  • 2 medium red onions, thinly sliced
  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 4 cups (1 L) shredded Brussels sprouts (about 680 g or 1 1/2 lb)
  • 1 tsp (5 mL) freshly grated black pepper
  • ¼ tsp (1 mL) salt
  • 1 tbsp (15 mL) chopped pistachios or pecans, unsalted

Directions

  1. Heat a large non-stick fry-pan to medium heat. Add oil and onions and cook for 40 minutes, stirring often. The onions will get very soft and mushy. Make ahead: cooked onions can be stored in the fridge for 1 day. Reheat before adding the rest of the ingredients.
  2. Add balsamic vinegar and brussel sprouts and cook for 10 minutes.
  3. Add pepper and salt. Place in serving dish and top with pistachios or pecans.

Nutritional information per serving
(½ cup / 125 mL)

  • Calories: 79
  • Protein: 3 g
  • Fat: 4 g
    • Saturated fat: 1 g
    • Dietary cholesterol: 0 mg
  • Carbohydrate: 10 g
    • Dietary fibre: 3 g
  • Sodium: 91 mg
  • Potassium: 315 mg

Developed by Nadine Day for the Heart and Stroke Foundation ©2007.

Posted December 2007.