Brussels Sprouts with Caramelized Onions and Almonds
12 servings (serving size: about 1/2 cup)
2 tablespoons butter
2 cups sliced onion
2 garlic cloves, minced
2 pounds Brussels sprouts, trimmed and sliced
2 tablespoons balsamic vinegar
4 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup slivered almonds, toasted
How to Make It
Melt butter in a large, deep nonstick skillet over medium heat. Add onion; cover and cook 3 minutes. Uncover and cook 10 minutes, stirring frequently. Add garlic; sauté 1 minute. Add Brussels sprouts; cover and cook 5 minutes or until crisp-tender. Remove from heat.
Combine vinegar and next 3 ingredients; add to Brussels sprouts mixture, tossing gently. Top with almonds.