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

2. 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.

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

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

5. Add the vinegar and onions.Reduce heat and simmer until the liquid has almost evaporated. 20-30 minutes.

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

7. Season with pepper.

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