Brussels Sprouts with Currants and Pine Nuts

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.