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Prep Time
10 mins
Total Time
35 mins


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
60 mL
2 tbsp
orange marmalade
30 mL
1/2 tsp
2 mL
1/4 tsp
1 mL


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics High Fibre Potluck Side Dish

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
6 g
Saturated Fat:
2 g
18 g
5 g
10 mg
5 g
170 mg
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