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.
*This recipe was adapted by Laura Muir from Weight Watchers new complete cookbook.
Enjoy!
