Start by washing the brussels sprouts in a colander under cool water. Cut off the brown bottoms, cut them in half and peel away any old or yellow outer leaves.

Heat a medium sized skillet over medium-high heat. Once the skillet is warm, reduce heat to medium and add the olive oil, swirling the skillet to spread the oil around. Add the onions and a pinch of sea salt and sauté with a wooden spoon for 2 – 3 minutes, or until the onions are translucent.

Add the Brussels sprouts, apple cider vinegar and another pinch of sea salt. Cover with a fitted lid and reduce heat to low. Let simmer for about 5 minutes, stirring occasionally.

Add 2 - 3 Tablespoons of filtered water, give them a good stir and cover again.

Continue to stir and add water as necessary until the Brussels sprouts are soft and pierceable with a fork. This can take about 15 – 20 minutes, depending on how big the cuts are. Once brussels sprouts are tender, add in the macadamia nuts and stir to combine.

Remove from the heat and serve immediately.