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Community Recipe
from [janebanta]
Brussel Sprouts with Pine Nuts and Currants

Brussel Sprouts with Pine Nuts and Currants

Peel away outer leaves and trim fresh Brussels sprouts, reserving the leaves and centers. This shortens the cook times.

  • Yield: 6 servings ( Serving Size: 1/2 cup )


  • 1 1/2 pound(s) Brussel sprouts trimmed
  • 1 tablespoon(s) pine nuts
  • 1 tablespoon(s) butter
  • 1/4 cup(s) shallots finely chopped
  • 2 tablespoon(s) dried currants
  • 1 teaspoon(s) fresh thyme chopped
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh ground pepper
  • 1/2 cup(s) fat free, less sodium chicken broth


Separate sprounts into leaves, leaving centers intact.

Heat a large nonstick skillet over med high heat. Add nuts to pan; cook 2 min to toast, stirring constantly. Coarsely chop nuts.

Melt butter in pan over med hi heat. Add shallots to pan, saute 1 min til golden, stirring frequyently. Stir in sprouts centers and leaves, currants, thyme, salt and pepper; toss to combine. Add broth, cover reduct heat and cook 7 minutees. Increase heat to med high, uncover and cook 4 min til liquid evaporates and centers are tender, stirring frequently. Remove from heat, sprinkle with nuts.

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Brussel Sprouts with Pine Nuts and Currants Recipe