SAVE 10%

Sign Up to Get Recipes and Your Discount by Email Instantly




We Respect Your Privacy 100%



Shop Online
Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.
Recipe Index
"

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.

"

It's a true pleasure to encourage people to visit your store!"

- Mary J.

Brussels Sprouts with Black Currant Balsamic Condimento

A balsamic vinegar and organic olive oil recipe

Pin It

Prep Information

Prep Time

10 minutes

Cook Time

20 minutes

Serves

6-8 adults

Includes

Organic Butter Olive Oil,
Black Currant Balsamic Condimento

Ingredients

  1. 1-1/2 lbs. Brussels sprouts, trimmed
  2. 1 Tablespoon pine nuts
  3. 1 Tablespoon Organic Butter Olive Oil
  4. 1/4 cup finely chopped shallots
  5. 2 Tablespoons dried currants
  6. 1 teaspoon chopped fresh thyme
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/2 cup vegetable or chicken broth
  10. 2 Tablespoons Black Currant Balsamic Condimento

Instructions

  1. Separate sprouts into leaves, leaving just the center intact. Set aside. Heat a large nonstick skillet over medium-high heat. Add nuts to pan; cook 2 minutes or until toasted, stirring constantly. Coarsely chop nuts.
  2. Melt butter in pan over medium-high heat. Add shallots to pan; sauté 1 minute or until golden, stirring frequently. Stir in Brussels sprout 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.
  3. Uncover; cook 4 minutes or until liquid evaporates and sprout centers are tender, stirring frequently. Remove from heat; sprinkle with nuts.