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Brussels Sprouts with Black Currant Balsamic Condimento

A balsamic vinegar and organic olive oil recipe

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Prep Information

Prep Time

10 minutes

Cook Time

20 minutes


6-8 people



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


  • 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.
  • Uncover; cook 4 minutes or until liquid evaporates and sprout centers are tender, stirring frequently. Remove from heat; sprinkle with nuts.
  • 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.
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