CLEAN brussels sprouts (I like to cut the end of the stem off, pare a few of the outer leaves and cut each sprout in half)BROWN onions in olive oil until they’re just browned, adding a couple of pinches of salt while browning
STEAM brussels: add cleaned sprouts to the same pan, along with a 1/8 to 1/4 cup of water
COVER and steam until sprouts are fork-tender
TAKE the lid off the pan (this is where the magic happens), and sautee the brussels and onions on high heat until they’re beautifully browned and crispy.
ADD olive oil a little bit at a time throughout the process so that they don’t stick to the pan.