Brussels Sprouts with Pistachios

Two of my favorite things in the world in a single dish!  Adapted from a recipe on allrecipes.com. 

INGREDIENTS

• 2 pounds Brussels sprouts
• 1/4 cup unsalted butter + 1 TBS butter
  
• 2 small red onions (or 1 large onion), cut into strips
• 3 shallots, chopped.
• 1/8 cup red or rice wine vinegar
• 1 tablespoon white sugar
• salt and pepper to taste
• 1 cup coarsely chopped pistachios
• 1 garlic bulb

DIRECTIONS

1. Place Brussels sprouts in a medium sized pot with a bit of water and 1 TBS of butter. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Place a bulb of garlic in a small roasting pan, cover with a thin layer of olive oil, and roast at 400 Fahrenheit for about 20 minutes. Separate and set aside.
3. Melt the butter in a deep skillet, add the onions, shallots and 1 1/2 tablespoons vinegar; cook until onions brown.
4. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized. Add roasted garlic.
5. Season with salt and pepper to taste and garnish with pistachios.