1 pound petite frozen brussels sprouts 2 tablespoons olive oil 1 medium-size red or super sweet onion, such as Walla Walla, Texas Sweet or Vidalia, thinly sliced 1/4 cup balsamic vinegar Steam the brussels sprouts until fork-tender -- do not overcook. Set aside.

Heat a medium (8- to 10-inch) pan until hot but not smoking. Add the olive oil and onion, then reduce the heat to medium. When the onion is starting to get soft and translucent, add the balsamic vinegar. Continue cooking until the vinegar is nearly evaporated and coats the onion. Toss the onion mixture with the warm brussels sprouts.

Contributed by: Edit

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