Brussels Sprouts with Pearl Onions, Almonds & Currants

  • Prep Time 10 min
  • Total Time 35 min
  • Serves: 8

Ingredients

  • 1/2 cup sliced almonds 125 mL
  • 3 tbsp unsalted butter, divided 40 mL
  • 1 cup red pearl onions, peeled and halved 250 mL
  • 2 lb Brussels sprouts, trimmed and halved, divided 1 kg
  • 1/4 cup reduced sodium chicken broth 60 mL
  • 1/4 cup currants 60 mL
  • 2 tbsp orange marmalade 30 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL

Directions

  • Step 1

    In a large skillet, toast the almonds over medium-low heat, stirring often, until golden brown, about 6 min. Place nuts in a small bowl and set aside. Increase heat to medium-high and add 1 tbsp (15 mL) of butter to skillet. Add pearl onions, cut side down, and cook until golden-brown, about 3 min. Place in a large bowl and set aside. Add 1 tbsp (15 mL) of butter to skillet, add half the Brussels sprouts, cut side down, and cook until golden-brown, about 5 min. Place in bowl with onions. Repeat for remaining Brussels sprouts.

  • Step 2

    Add chicken broth, currants and marmalade to skillet and cook, stirring, 1 min. Add onions and Brussels sprouts back to skillet and cook, stirring occasionally, until Brussels sprouts are tender and coated with marmalade glaze, about 5 min. Season with salt and pepper, sprinkle almonds overtop and gently toss.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe)
  • Calories 150
  • Fat 6 g
  • Saturated Fat 2.5 g
  • Carbs 18 g
  • Protein 5 g
  • Cholesterol 10 mg
  • Fibre 5 g
  • Sodium 170 mg

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