- Prep Time
- 10 mins
- Total Time
- 35 mins
- 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
Method
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 150
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 18 g
- Fibre:
- 5 g
- Cholesterol:
- 10 mg
- Protein:
- 5 g
- Sodium:
- 170 mg
