5 Oz. White Pearl Onions
5 Oz. Red Pearl Onions
1 ½ Lbs. Brussel Sprouts
6 Tbs Prepared Horseradish (I grow an make my own) or buy the best you can.
2 Tsp. All Purpose Flour
1/8 Tsp. Ground Allspice
3/4 Cup Whipping Cream
3 Tbs, Butter ( I use unsalted)
1 ½ Tsp. Fresh Thyme

Cook Onions un-peeled in boiling salted water until tender but not soft , about 6 minute, remove and cool. In same water, re-salt and add cleaned Brussel Sprouts and boil until tender, about 7 minutes. Drain well and cool. Cut Brussel Sprouts in half.

Mix Horseradish , Allspice and Flour into bowl, whisk in whipping cream until thicken Melt butter with thyme for 1 minute. Add the Onions and Brussel Sprouts and saute for 4 minutes. Add cream mixture and cook until mixture has coated vegetables and reduced to a glaze about 4 minutes. Add salt, pepper and additional Horseradish , if desired (I do).