Brussels Sprouts with Pearl Onions, Almonds & Currants
Prep Time
Cooking Mode
½ cup sliced almonds
3 tbsp unsalted butter, divided
1 cup red pearl onions, peeled and halved
2 lb Brussels sprouts, trimmed and halved, divided
¼ cup reduced sodium chicken broth
¼ cup currants
2 tbsp orange marmalade
½ tsp salt
¼ tsp pepper
½ cup sliced almonds
3 tbsp unsalted butter, divided
1 cup red pearl onions, peeled and halved
2 lb Brussels sprouts, trimmed and halved, divided
¼ cup reduced sodium chicken broth
¼ cup currants
2 tbsp orange marmalade
½ tsp salt
¼ tsp pepper
Directions
1In 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.
2Add 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.
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Personal Note
Personal Note
