Sherry-Glazed Brussels Sprouts

Ingredients:

• 280 g pearl onions
• 60g Brussels sprouts, trimmed and halved
• 60 g unsalted butter
• 2 tablespoons of sugar
• 3 tbsp. l. dry sherry
• 1 tbsp chopped fresh thyme
• Chopped fresh chives, for sprinkling

Preparation:

1. Bring a large pot of salted water to a boil. Add the pearl onions and cook until softened and the skins peel easily, about 2 minutes. Drain and rinse the onions under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
2. Combine the Brussels sprouts, 1 cup water, 2 tablespoons butter, sugar, and 1/2 teaspoon each salt and black pepper in a large skillet over medium heat. Cook, stirring occasionally, until the Brussels sprouts are bright green and crisp-tender, about 10 minutes.
3. Add the pearl onions and cook until the pan is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, sherry, and thyme. Cook, stirring, until the vegetables are glazed, about 2 minutes; season with salt to taste. Sprinkle with chives.