Brussels Sprouts with Raisins and Pine Nuts
Appetizers • European
Description
Brussels Sprouts with Raisins and Pine Nuts
Ingredients
- Pistachios 1 tablespoon
- Brussels Sprouts 25 oz
- Butter 1 tablespoon
- Shallot 0 oz
- Raisins 2 tablespoons
- Salt ¼ teaspoon
- Chopped Sage Leaves 1 teaspoon
- Ground Black Pepper ¼ teaspoon
- Chicken Broth ½ cup
Step-by-Step Guide
Step 1
Remove the outer leaves from the Brussels sprouts. Then separate the top leaves so that you have the cores and leaves separately.
Step 2
Heat a skillet over medium heat, add the pine nuts, and toast for a few minutes until golden. Lightly chop.
Step 3
Melt the butter in a saucepan over medium heat. Add the chopped shallot and sauté for a minute until golden, stirring.
Step 4
Add the leaves and cores of the Brussels sprouts, raisins, thyme, salt, and pepper. Mix well.
Step 5
Pour in the broth, cover with a lid, and cook for 7 minutes.
Step 6
Then, uncover, slightly increase the heat, and cook for another 4 minutes until all the liquid evaporates and the sprouts are tender.
Step 7
Remove from heat and sprinkle with the pine nuts.
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