Brussels Sprouts In Maple Glaze

Recipe Instructions 1. With a small knife, cut an x into the root ends of the onions and the Brussels sprouts.

In a large pot of boiling water; blanch onions for 3-4 minutes. Remove with a slotted spoon and place in a medium-sized bowl.

Blanch sprouts in the same water for 3-4 minutes. Pour into a colander; let cool, set aside.

In a 3-quart saucepan, warm maple syrup for 4 minutes over medium-high heat.

Add the vinegar and onions. Reduce heat and simmer until the liquid has almost evaporated.

-30 minutes.

Add chestnuts and sprouts; stir and cook until sprouts are heated but still bright green, about 5 minutes.

Season with pepper.