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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