Brussels Sprouts with Dried Cranberries and Toasted Almonds

Name: Brussels Sprouts with Dried Cranberries and Toasted Almonds
Prep time: 15 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 1u00bd pounds Brussels sprouts, trimmed; 1 Tablespoon slivered almonds; 1 Tablespoon butter; u00bc cup shallots, finely chopped; 2 Tablespoons dried cranberries; 1 teaspoon fresh thyme, chopped; u00bc teaspoon salt; u00bc teaspoon freshly ground black pepper; u00bd cup chicken broth

By Leslie Blythe Side dish Sautéing

November 18, 2015

Brussels Sprouts with Dried Cranberries and Toasted Almonds is the perfect side dish for your holiday table.

Prep: 15 mins
Cook: 15 mins
Yields: 6 Servings

Ingredients

1½ pounds Brussels sprouts, trimmed

1 Tablespoon slivered almonds

1 Tablespoon butter

¼ cup shallots, finely chopped

2 Tablespoons dried cranberries

1 teaspoon fresh thyme, chopped

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup chicken broth

Directions

1Separate sprouts into leaves, leaving just the center intact. Set aside.

2Heat a large nonstick skillet over medium-high heat. Add almonds to pan; cook 2 minutes or until toasted, stirring constantly. Coarsely chop nuts.

3Melt butter in pan over medium-high heat. Add shallots to pan; sauté 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 almonds.

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