1–2 tablespoons butter (or vegan butter)

1 large onion, thinly sliced

2 pounds Brussels sprouts, trimmed and halved

1/2 cup dried cranberries

Salt and pepper, to taste

1/2 cup apple juice

1/4 cup pistachios, chopped

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Heat a large cast-iron or heavy-bottomed skillet over medium heat and melt the butter.
Add the sliced onions and sauté, stirring occasionally, until they begin to brown evenly.
Lower the heat and continue to cook, stirring every minute or so, until the onions are deeply caramelized and golden.
Add the apple juice, Brussels sprouts, cranberries, and a pinch of salt and pepper. Stir well to combine.
Cover and cook for 7–9 minutes, stirring occasionally, until the Brussels sprouts are tender but still have a bit of bite.
For softer sprouts, cook an additional few minutes until desired texture is reached.
Transfer to a serving dish and sprinkle with chopped pistachios.
Serve warm as a flavorful side dish to your favorite entrée.

Substitute pistachios with toasted almonds or pecans for a different nutty flavor.

Roast the Brussels sprouts at 400°F for 20–25 minutes if preferred, then toss with the other ingredients.

Use olive oil for a vegan or dairy-free version.

Store leftovers in the fridge for up to 3 days and reheat in a skillet or oven for best texture.