Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield
6 servings (serving size: about 1/2 cup)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

tara31's Review

tara31
November 27, 2009
Wonderful side dish to Thanksgiving dinner!

october08's Review

mariah9999
November 25, 2009
Made it for Thanksgiving 2 years in a row. Excellent side dish.

TerriM's Review

dory92064
January 25, 2009
Made this for Thanksgiving. It was good, interesting mixture of sweet and savory. I'd make this again.

MomBon58's Review

MomBon58
January 06, 2009
Good- Used Pecans instead of pine nuts(allergies)

TamaraM's Review

october08
January 04, 2009
Made this for Christmas dinner with walnuts substituted for pine nuts, and it was loved by all--polished off in no time!

mariah9999's Review

TamaraM
December 06, 2008
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.

dory92064's Review

TerriM
November 24, 2008
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.

golfgal80's Review

Mommahart
November 21, 2008
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!

cswalsh's Review

golfgal80
November 19, 2008
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!

DebinAZ's Review

DebinAZ
December 06, 2009
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!!!