Heat the coconut oil In a cast-iron skillet; add the onions and garlic and fry over low heat for 2-3 minutes.
Add the tangerine juice, sea salt and freshly ground black pepper, stir to combine, cover with a lid and let simmer for a five minutes, until the liquid starts to evaporates.
Remove from the skillet and set aside.
Pull off the outer leaves of the brussels sprouts as these might have blemishes, cut off the brown ends, wash the sprouts with plenty of water, drain well and cut in half.
Place them in a bamboo steamer (or a any other steamer available) over a large pot with boiling water and steam them for 6-8 minutes.
Transfer into a large bowl, add the tangerine dressing, the pomegranate seeds and apple slices, and toss to combine.