Brussels Sprouts with Currants and Pine Nuts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

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.

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 32%
  • Fat: 3.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.5g
  • Carbohydrate: 13.9g
  • Fiber: 4.7g
  • Cholesterol: 5mg
  • Iron: 1.9mg
  • Sodium: 173mg
  • Calcium: 56mg

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

Preparation

  1. 1. Separate sprouts into leaves, leaving just the center intact. Set aside.
  2. 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. 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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