Brussels Sprouts With Currants And Pine Nuts

1. 1

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

2. 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. 3

   Melt butter in pan over medium-high heat. Add shallots to pan; saute 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.

No nutritional information available.

No additional tips available.