Brussel Sprouts, Chestnuts & White Onions

Brussels Sprouts, Chestnuts & White Onions

Servings: 4 
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®

Olive Oil



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