Sweat onions and garlic until translucent. Add a splash of water if necessary to avoid burning. 4 – 5 minutes

Add balsamic vinegar, Tamari, apple cider vinegar, and garlic powder, and tablespoon water if needed, and mix well.

Add the brussels sprouts, and mix well, again

Cover and cook on medium low heat until brussels sprouts are tender about 15 – 20 minutes

Remove to serving plate and top with pomegranate seeds