Brussels Sprouts with Currants and Pine Nuts

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.

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

Ingredients

• 1 1/2  pounds  Brussels sprouts, trimmed
• 1  tablespoon  pine nuts
• 1  tablespoon  butter
• 1/4  cup  finely chopped shallots
• 2  tablespoons  dried currants
• 1  teaspoon  chopped fresh thyme
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  fat-free, less-sodium chicken broth

Preparation

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 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.

Nutritional Information

Calories:

90 (32% from fat)

Fat:

3.2g (sat 1.4g,mono 0.8g,poly 0.7g)

Protein:

4.5g

Carbohydrate:

13.9g

Fiber:

4.7g

Cholesterol:

5mg

Iron:

1.9mg

Sodium:

173mg

Calcium:

56mg