Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
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
How to Make It
Separate sprouts into leaves, leaving just the center intact. Set aside.
Heat a large nonstick skillet over medium-high heat. Add nuts to pan; cook 2 minutes or until toasted, stirring constantly. Coarsely chop nuts.
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.
We love brussels spouts and loved this recipe. The sprouts had a wonderful 'carmalized, sweet fragant' flavor. I will be making this again -- and again -- it's so good. I peeled away all the leaves & then sliced the inner center to ensure even cooking. I served with grilled filet mignon with CL Shiitake Mushroom Sauce and CL Chive Mashed Potatoes -- both wonderful recipes.
Very good recipe. I made the mistake however of not taking enough of the leaves off of the sprouts thus leaving them too big. It turns out better if MOST of the leaves are taken off leaving a small sprout (I know the recipe states that but I didn't know how much was too much)--the sprouts cook better & you get more sauce on
the leaves. I"ll know better next time!
When I announced that I was making brussel sprouts as a side dish, everyone turned up their nose. Once everyone had tasted this dish, they also all had a changed of heart. This is a very nice and different way to serve brussel sprouts and I will be making it again for Thanksgiving!
I made this recipe for Thanksgiving and was concerned about Brussel sprouts being a gamble... no worries everyone loved them... and they are still talking about them at Christmas. My husband is bragging about my cooking skills to his mother... make this recipe!!!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.