Brussels Sprouts with Caramelized Pearl Onions & Maple Syrup

By Joan_Z

Serves 10: Cal. 156; Carbo - 14 grams; Protein - 4 grams; Sodium - 272 milliegrams.

Ingredients

• 3/4 cup coarsely chopped walnuts or pecans
• 1/4 cup (1/2 stick) unsalted butter - melted
• 1 to 2 Tbsp. maple syrup (adjust for desired sweetness)
• 2 lbs. Brussels Sprouts, trimmed, quartered
• 1 bag (16 oz. frozen pearl onions, slightly thawed
• 1/4 tsp. black pepper
• 1 Tbsp. cider vinegar

Preparation

Step 1

Oven 350.
Place nuts on baking sheet & toast them about 10 minutes or until fragrant and a few shades darker.

Meanwhile, in a small bowl, stir together 1 Tbsp. butter, maple syrup and 1/2 tsp. salt. Add the maple glaze to the hot buts and toss to coat.

In a large nonstick skillet, heat the remaining 3 Tbsp. butter over medium-high heat. Add the Brussels sprouts and saute about 5 minutes. Add onions to the skillet, stir, cover and continue cooking until the onions are slightly golden and the Brussel sprouts are crisp tender, about 5 minutes. Uncover, add black pepper and vinegar and saute, stirring about 2 minutes. Add nuts and any glaze in the baking pan and saute, stirring 1 minute more. Serve

Note: Nuts can be toasted & glazed day in advance. Store them covered at room temperatue. Brussels sprouts can be quartered a day ahead and kept in a plastic bag lined with paper towels in the refrigerator.