1 tablespoon olive oil or avocado oil
1 medium yellow onion, halved and thinly sliced (about 1¾ cup)
1 pound Brussels sprouts, trimmed and outer leaves removed
1 (15-ounce) can great northern beans, rinsed and drained
3 cloves garlic, minced (1 heaping teaspoon)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 orange, zested and juiced
1 tablespoon rice wine vinegar
1½ teaspoons truffle salt
Cracked black pepper to taste
Heat oil over medium heat in a skillet. Add garlic, rosemary and thyme, cook, stirring constantly for 30 seconds. Add onion and cook for 1 minute. Slightly increase heat and add Brussels sprouts. Stir occasionally, allowing the vegetables to brown.
Cook for 8–10 minutes until Brussels sprouts are browned and onion is very soft.
Remove pan from heat and stir in vinegar, 2 tablespoons orange juice and ½ teaspoon orange zest. Transfer to serving dish, sprinkle with truffle salt and pepper. Serve warm or cold.
If you do not have truffle salt regular salt will work fine, decrease the amount to 1 teaspoon (or to taste) and drizzle with truffle oil (if you have some).
I have found that this dish is even better the day after. It’s even great cold; right out of the refrigerator.