Brussels Sprouts with Currants and Pine Nuts

Brussels Sprouts with Currants and Pine Nuts

Ingredients:
brussels sprouts, raw
nuts, pine nuts, dried
butter, without salt
shallots, raw
currants, zante, dried
spices, thyme, dried
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry

Directions:
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; 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.