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Ingredients
- 2 pkt (10 ounce. each) fresh pearl onions, about 4 c.
- 3 pkt (10 ounce. each) fresh Brussel sprouts
- 1/4 c. Butter
- 1/4 c. Sugar
- 1/4 c. Vinegar, such as champagne
- 1/4 c. White wine
- 1 tsp Dry thyme
- 1/2 tsp Salt
Directions
- Bring large pot of water to a boil over high heat. Add in onions; cook 1 minute. Drain; cold slightly. Add in Brussel sprouts to boiling water. Cook till tender, 15-20 min; drain and set aside. Meanwhile, remove onion skins. In large skillet heat butter over medium-low heat. Add in onions; sprinkle with sugar. Cook, stirring, till onions soften and turn light golden, about 30 min. Increase heat to medium-high. Stir in vinegar; cook till liquid is reduced by half, 2-3 min. Add in Brussel sprouts, wine, thyme and salt. Cook, stirring, till Brussels sprouts are heated through, about 5 min. With slotted spoon transfer vegetables to serving platter. Cook remaining liquid till thickened slightly, about 1 minute. Drizzle over vegetables.
- Makes 8 servings.
- The Brussels Sprouts recipe is from the Special Issue Woman's World. It has great Thanksgiving recipes (especially the side dishes)! Hope this helps.
- Cheers, Suzy
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 229g | |
| Calories 665 | |
| Calories from Fat 405 | 61% |
| Total Fat 46.1g | 58% |
| Saturated Fat 29.18g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1496mg | 62% |
| Potassium 125mg | 4% |
| Total Carbs 52.83g | 14% |
| Dietary Fiber 0.4g | 1% |
| Sugars 50.71g | 34% |
| Protein 0.61g | 1% |
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