Brussels Sprouts with Currants and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Peel away the outer leaves from trimmed fresh Brussels sprouts, reserving the leaves and centers. This technique shortens the cook time and makes a nice presentation. Ingredients:
1 1/2 pounds brussels sprouts, trimmed |
1 tablespoon pine nuts |
1 tablespoon butter |
1/4 cup finely chopped shallots |
2 tablespoons dried currants |
1 teaspoon chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup fat-free, less-sodium chicken broth |
Directions:
1. Separate sprouts into leaves, leaving just the center intact. Set aside.
2. Heat a large nonstick skillet over medium-high heat. Add nuts to pan; cook 2 minutes or until toasted, stirring constantly. Coarsely chop nuts.
3. Melt butter in pan over medium-high heat. Add shallots to pan; sauté 1 minute or until golden, stirring frequently. Stir in Brussels sprouts centers and leaves, currants, thyme, salt, and pepper; toss to combine. Add broth. Cover, reduce heat, and cook 7 minutes. Increase heat to medium-high. Uncover; cook 4 minutes or until liquid evaporates and sprout centers are tender, stirring frequently. Remove from heat; sprinkle with nuts.
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