Recipe: Brussels Sprouts and Pearl Onions in Horseradish Cream

The original recipe for this was clipped from Bon Appetit several years ago. And this dish is consistently a winner. The prep work can be done the day before and then it only takes a few minutes to put the dish together, so it's great for entertaining.

Brussels Sprouts and Pearl Onion is Horseradish Cream:

• 1 10 oz. bag frozen pearl onions (easy to find at Marsh in the frozen veg section)
• 1 1/2 lb. brussels sprouts, ends trimmed and blemished exterior leaves removed
• 4 tbs. prepared horseradish
• 2 tsp. flour
• 1/4 tsp. allspice
• 3/4 c. whipping or heavy cream (you can use milk, but the dish will not be as rich)
• 3 tbs. butter
• 1 tsp. chopped fresh thyme
• Thyme sprigs for garish (optional)

Drop brussels spouts into salted boiling water and boil for 5 minutes. Add the bag of frozen pearl onions and continue to boil for two more minutes. Drain and set aside. This part can be done the day before.
In a bowl, combine the horseradish, flour, allspice and cream. Stir well. In a large sauce pan, melt the butter over medium heat. Add the fresh thyme and cook for 30 seconds. Add the brussels sprouts and onions and continue to cook for 3 for 4 minutes, until the vegetables are heated through. Add the cream mixture to the sauce pan and stir to coat all the vegetables. continue to cook, stirring often, for about 3 minutes. Taste for salt and pepper and season appropriately.
Serve garnished with a thyme sprig. Yum!