Caramelized Red Pearl Onions, Fennel and Brussels Sprouts

Caramelized Red Pearl Onions, Fennel and Brussels Sprouts

10 ounce Brussels sprouts, halved

1 ½ T. butter

2 cups whole red pearl onions, peeled

½ medium fennel bulb, thinly sliced

2 T. sugar

Fresh ground pepper to taste

1.    Bring a medium saucepan of lightly salted water to a boil. Add the Brussels sprouts and return to a boil; cook three minutes. Drain.

2.   In a large non-stick skillet over medium heat, melt the butter. Add the onions, fennel and sugar. Cook until golden brown, stirring occasionally, 12-14 minutes. Add the Brussels sprouts, salt, pepper; cook until heated through, 2-3 minutes.

*This is a great make ahead dish. Simply store in an airtight container in the refrigerator for up to three days. To reheat, transfer to a skillet over medium heat and cook until heated through, stirring occasionally, 5-7 minutes.
*This recipe was adapted by Laura Muir from Weight Watchers new complete cookbook.

Enjoy!