Instructions: Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool.

Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool.

Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)

Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream.

Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and saute until heated through, about 4 minutes.

Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired.

Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

This recipe yields 8 servings.

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