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.

Jeanne Thiel Kelley
Recipe by Cooking Light November 2008

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Separate sprouts into leaves, leaving just the center intact. Set aside.

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  • Heat a large nonstick skillet over medium-high heat. Add nuts to pan; cook 2 minutes or until toasted, stirring constantly. Coarsely chop nuts.

  • 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.

Nutrition Facts

90 calories; calories from fat 32%; fat 3.2g; saturated fat 1.4g; mono fat 0.8g; poly fat 0.7g; protein 4.5g; carbohydrates 13.9g; fiber 4.7g; cholesterol 5mg; iron 1.9mg; sodium 173mg; calcium 56mg.