Categories: Sides
Ingredients
- 10 oz. pearl onions
- 1 1/4 lbs. brussels sprouts, trimmed and halved
- 4 tbsp unsalted butter
- 2 tbsp sugar
- Kosher salt and black pepper
- 3 tbsp dry sherry
- 1 tbsp chopped fresh thyme
- Chopped fresh chives, for topping
Directions
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Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
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Combine the brussels sprouts, 1 cup water, 2 tbsp butter, the sugar, and 1/2 tsp each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tbsp butter, the sherry and thyme. Cook, tossing, until the veggies are glazed, about 2 minutes; season with salt. Top with chives.