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

Brussels Sprouts with Currants and Pine Nuts

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.

Cooking Light NOVEMBER 2008

  • Yield: 6 servings (serving size: about 1/2 cup)

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. 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.

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
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