Lunch: Brussels Sprouts with Currants and Pine Nuts

Recipe by Jeanne Thiel Kelley Peel away the outer leaves from trimmed fresh Brussels sprouts, reserving the leaves and centers. This technique shortens the cook time and makes a nice presentation.

This recipe includes superfoods such as:

Nuts

Health benefits of Brussels Sprouts with Currants and Pine Nuts

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/2 pounds Brussels sprouts, trimmed
1 tablespoon pine nuts
1 tablespoon butter
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 fat-free, less-sodium chicken broth

Instructions

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.
Melt butter in pan over medium-high heat. Add shallots to pan; sauté 1 minute or until golden, stirring frequently. Stir in Brussels sprouts 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. Uncover; cook 4 minutes or until liquid evaporates and sprout centers are tender, stirring frequently. Remove from heat; sprinkle with nuts.

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