Brussel Sprouts with Pine Nuts and Currants

Ingredients

• 1 1/2 pound(s) Brussel sprouts trimmed
• 1 tablespoon(s) pine nuts
• 1 tablespoon(s) butter
• 1/4 cup(s) shallots finely chopped
• 2 tablespoon(s) dried currants
• 1 teaspoon(s) fresh thyme chopped
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) fresh ground pepper
• 1/2 cup(s) fat free, less sodium chicken broth

Preparation

1. Separate sprounts into leaves, leaving centers intact.
2. Heat a large nonstick skillet over med high heat. Add nuts to pan; cook 2 min to toast, stirring constantly. Coarsely chop nuts.
3. Melt butter in pan over med hi heat. Add shallots to pan, saute 1 min til golden, stirring frequyently. Stir in sprouts centers and leaves, currants, thyme, salt and pepper; toss to combine. Add broth, cover reduct heat and cook 7 minutees. Increase heat to med high, uncover and cook 4 min til liquid evaporates and centers are tender, stirring frequently. Remove from heat, sprinkle with nuts.