1 med red onion, peeled and diced

4 tbs olive oil, divided

4 c quartered brussels sprouts

1 tbs balsamic vinegar

1 tbs Dijon mustard

1 tsp garlic powder

In a med saucepan, saute onion in 2 tbs olive oil over med heat. Stir onion frequently until browned, approximately 5-10 minutes.

Add brussels sprouts to pan and stir occasionally until soft and caramelized, about 10-15 minutes.

Meanwhile, in a small bowl, whisk together remaining 2 tbs olive oil with vinegar, mustard, and garlic powder. Pour over brussels sprouts and cook 1 additional minute.

4 servings