Brussels Sprouts, Chestnuts & White Onions
Cook time: 45 minutes
Prep time: 20 minutes
¾ lb Brussels Sprouts, cut in half
16-18 White Pearl Onions, cut in half
6-7 Chestnuts, cooked and broken into small pieces
3 cloves Garlic, coarsely chopped
2 tbs Currants
½ tsp Thyme
1 tsp GravyMaster®
1. Bake Brussels sprouts for 20-25 minutes at 325°F placing on baking sheet cut side down.
2. In a pan, add some olive oil and cook onion, garlic, GravyMaster®, and brown sugar, on low heat stirring frequently. When soft, add the thyme and cook for a few more minutes. If it starts to stick, add 1 tsp Marsala Wine. Remove from heat.
3. Cook chestnuts in oven for 20 minutes at 250°F. Add Brussels sprouts to the onions, mix and remove from stove. Stir in roasted chestnut pieces and currants