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Brussels Sprouts with Currants and Pine Nuts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 6 servings (serving size: about 1/2 cup)
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

Nutrition Information

  • calories 90
  • caloriesfromfat 32 %
  • fat 3.2 g
  • satfat 1.4 g
  • monofat 0.8 g
  • polyfat 0.7 g
  • protein 4.5 g
  • carbohydrate 13.9 g
  • fiber 4.7 g
  • cholesterol 5 mg
  • iron 1.9 mg
  • sodium 173 mg
  • calcium 56 mg

How to Make It

  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.