Brussels Sprouts with Currants and Pine Nuts

Brussels Sprouts with Currants and Pine Nuts
Photo by Becky Luigart-Stayner


  • 1 tablespoon butter
  • 2 tablespoons dried currants
  • ½ cup fat-free, less-sodium chicken broth
  • 1 tablespoon pine nuts
  • 1 ½ pounds Brussels sprouts, trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • + 2 more ingredients
    • 1 teaspoon chopped fresh thyme
    • ¼ cup finely chopped shallots

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 ...

View full recipe at My Recipes


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