Caramelized Brussels Sprouts With Pistachios

A wonderful side dish! Recipe by Grace Parisi from The Thanksgiving Guide. Food & Wine Magazine, June 2007 edition.

• Ready In: 31 mins
• Serves: 10

Ingredients

• 4  tablespoons unsalted butter
• 4  small red onions, thinly sliced
• 1⁄4 cup red wine vinegar, plus
• 2  tablespoons red wine vinegar
• 4  lbs Brussels sprouts
• 2  tablespoons sugar
•  salt & freshly ground black pepper
• 1⁄2 cup  lightly salted pistachios, coarsely chopped

Directions

1. Melt the butter in a large deep skillet.
2. Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes.
3. Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes.
4. Add the brussels sprouts to the onions.
5. 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.
6. Season with salt and pepper.
7. Transfer to a bowl, garnish with the pistachios and serve.