Brussels Sprouts with Currants and Pine Nuts

I made this recipe for Thanksgiving and was concerned about Brussel sprouts being a gamble... no worries everyone loved them... and they are still talking about them at Christmas. My husband is bragging about my cooking skills to his mother... make this recipe!!!

Wonderful side dish to Thanksgiving dinner!

Made it for Thanksgiving 2 years in a row. Excellent side dish.

Made this for Thanksgiving. It was good, interesting mixture of sweet and savory. I'd make this again.

Good- Used Pecans instead of pine nuts(allergies)

Made this for Christmas dinner with walnuts substituted for pine nuts, and it was loved by all--polished off in no time!

I loved this recipe! I made it for Thanksgiving and it was absolutely delicious. I don't even like Brussel Sprouts but this was so good! I'd recommend it to anyone. It's perfect just as it is.

We love brussels spouts and loved this recipe. The sprouts had a wonderful 'carmalized, sweet fragant' flavor. I will be making this again -- and again -- it's so good. I peeled away all the leaves & then sliced the inner center to ensure even cooking. I served with grilled filet mignon with CL Shiitake Mushroom Sauce and CL Chive Mashed Potatoes -- both wonderful recipes.

Very good recipe. I made the mistake however of not taking enough of the leaves off of the sprouts thus leaving them too big. It turns out better if MOST of the leaves are taken off leaving a small sprout (I know the recipe states that but I didn't know how much was too much)--the sprouts cook better & you get more sauce on the leaves. I"ll know better next time!

When I announced that I was making brussel sprouts as a side dish, everyone turned up their nose. Once everyone had tasted this dish, they also all had a changed of heart. This is a very nice and different way to serve brussel sprouts and I will be making it again for Thanksgiving!