Another way to enjoy Brussels Sprouts! This warm chopped brussels sprouts salad is packed with flavor, kind of a savory sweet, and the grapefruit adds a lovely bright citrus note.
Trim root end of brussels sprouts. Place them in a food processor and pulse until chopped.
Add oil to a medium skillet over medium heat. Add chopped brussels sprouts and saute' until slightly wilted, bright and a bit charred (5-10 minutes). Season with salt and pepper
Peel grapefruit and cut in slices, then cut the slices in half.
Cut the avocado into slices. Chop the pistachios
Place the sautéed sprouts on a platter. Then layer with caramelized onions, grapefruit slices, avocado slices and pistachios. Serve immediately.
Notes
This is a 'loose' recipe. Feel free to add more or less of any ingredient to your liking. These measurements don't need to be exact. To caramelize onions: Add a tablespoon of olive oil or butter to a skillet. Heat to medium low. Add sliced onions and let them cook, stirring occasionally. This can take 30-60 minutes to get a nice brown caramelized onion. If they are browning too quickly, or you feel the pan is burning, add 1 tablespoon of water, as needed, and continue to stir and cook.