Pan-Roasted Sprouts with Caramelized Onions & Pecans

In a medium-sized saucepan, place chopped onion, 1 tablespoon of oil, and the sugar; caramelize. Cover and cook over low heat for about 30 minutes, stirring occasionally. After onions have been cooking for 15 minutes, begin preparing Brussels sprouts. Remove stems and outer leaves and cut in half lengthwise. In a separate saucepan, place sprouts (cut-side facing down) and water inside. Cover and cook over medium-low heat for about 8 minutes. Remove cover, add the remaining 1 tablespoon of oil and pecans, and cook for an additional 3-4 minutes, until all liquid has evaporated. Remove from heat and splash some balsamic vinegar evenly over sprouts and pecans. Add sprouts, pecans, and onions to a serving dish. Garnish with orange zest and serve hot.

Enjoy!