Pineapple Glazed Brussels Sprouts
- 2 cups Brussels Sprouts cut in half
- 1/2 cup pineapple pieces
- 3 tablespoons coconut oil
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon balsamic vinegar (use white balsamic if available)
- 1/4 teaspoon red pepper flakes
Whisk together coconut oil, brown sugar, vinegar and salt in a 2 quart saucepan over medium heat.Add sprouts and pineapple pieces. Simmer, turning frequently until sprouts are soft and caramelized, about 15 minutes cook time. Sprinkle with red pepper flakes. Serve.