Brussels Sprouts with Pearl Onions, Almonds & Currants

Prep time: 10min
Total time: 35min
Serves 8
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
Chicken Broth, 35% Less Sodium
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
1/8 of the recipe
calories
150
fat
6 g
saturated fat
2.5 g
carbs
18 g
protein
5 g
cholestrol
10 mg
fibre
5 g
sodium
170 mg

Directions

  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.

  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.