Brussels Sprouts and Pearl Onions in Horseradish Cream

1. 1

   Cook onions in large pot of boiling salted water until tender, about 5 minutes.

2. 2

   Using large strainer, transfer onions to bowl; set aside to cool.

3. 3

   Return water to boil; add more salt.

4. 4

   Add brussels sprouts and boil until just tender, about 6 minutes.

5. 5

   Drain well; cool.

6. 6

   Peel onions, leaving core intact.

7. 7

   Cut brussels sprouts in half through root end.

8. 8

   (Can be prepared 1 day ahead.

9. 9

   Combine vegetables in medium bowl; cover and chill.)

10. 10

    Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream.

11. 11

    Melt butter in heavy large skillet over medium heat.

12. 12

    Add chopped thyme and stir 30 seconds.

13. 13

    Add vegetables and saute until heated through, about 4 minutes.

14. 14

    Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes.

15. 15

    Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired.

16. 16

    Transfer vegetables to bowl.

17. 17

    Garnish with thyme sprigs, if desired.

* Per serving · 4 servings · Values may vary.