Zesty Winter Vegetables

1. 1

   In a large saucepan, bring 6 cups water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.

2. 2

   Meanwhile, cut brussels sprouts in half. In a large skillet, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 5-8 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, allspice, cream and horseradish.

3. 3

   In the same skillet, melt butter over medium heat. Add the vegetables, cream mixture and thyme. Cook and stir until cream mixture is thickened and vegetables are tender.

* Per serving · 4 servings · Values may vary.

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