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Prep Time
10 min
Total Time
35
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:
2.5 g
Carbs:
18 g
Fibre:
5 g
Cholesterol:
10 mg
Protein:
5 g
Sodium:
170 mg