1/2 large yellow onion, diced
20 ounces frozen Brussels sprouts
1 cup Welch’s 100% Grape Juice
2 tsp. corn starch
1 Tbsp. honey
Heat 1/4 cup water in a small saucepan over medium high heat. Add onion, and cook until translucent and most of the water is absorbed, 3-4 minutes; stir occasionally. Add grape juice, corn starch, and honey to the onions; bring to a boil and stir frequently as mixture thickens, 3-5 minutes. Meanwhile, cook Brussels sprouts according to package directions in a medium saucepan, using as little water as possible. Once cooked, drain any remaining water (if any) and toss with grape glaze. Serve immediately. Serves 4.