Courtesy Ben Spungin, chef, Alta Bakery and Cella Restaurant in Monterey
3 tablespoons avocado oil
1 pound Swank Farms Brussels sprouts, halved
½ yellow onion, sliced
3 tablespoons local honey
2 teaspoons kosher salt
2 tablespoons balsamic vinegar
Wash Brussels sprouts and cut off stem end. Cut lengthwise in half and reserve.
In a large saucepan over medium to high heat, add oil. Place the Brussels, cut side down, in pan. Season with salt. Allow Brussels to brown and caramelize.
Turn down to medium to low heat, add onions and stir occasionally to caramelize, 6–8 minutes. Add honey and mix well.
Turn off heat and stir in the balsamic vinegar. Place into bowl and serve. Serves 4.