Braised Brussels Sprouts with Pine Nuts and Golden Raisins
Author: 
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 side dish servings
 
Ingredients
  • 1 Tablespoon olive oil, divided in half
  • 1 Tablespoon butter [vegan modification: omit butter and double the olive oil]
  • 1 pound Brussels sprouts, trimmed, outer leaves removed
  • 1 cup chicken stock [or vegetable stock for a vegetarian/vegan option]
  • ⅛ cup pine nuts, toasted
  • ⅛ cup golden raisins
  • ⅓ cup whole-wheat breadcrumbs
  • 2 teaspoon dried thyme leaves, crushed
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F. In a small bowl, toss breadcrumbs, thyme and ½ Tablespoon olive oil. Mix until breadcrumbs and olive oil are evenly combined and free from clumps. Spread on a baking sheet and toast for about 8 minutes, or until breadcrumbs appear golden brown.
  2. Meanwhile, in a sauté pan or enameled cast iron French oven (such as Le Creuset) heat butter and olive oil until butter melt. Add Brussels sprouts and cook for about 5 minutes until the edges begin to caramelize. As brown bits (these are called fond and add a lot of flavor) begin to appear on the bottom of your pot, de-glaze the pan by adding half of the chicken stock. Stir and let Brussels sprouts cook in the stock for about 15-20 minutes, adding more chicken stock as needed.
  3. Once stock has evaporated and Brussels sprouts appear tender when pricked with a fork, add the golden raisins and pine nuts. Let cook about 2-3 more minutes and remove from heat. Place in a serving dish or bowl and top with breadcrumb mixture [you may have some extra - save them to top your next batch of macaroni and cheese!]. Season with sea salt and pepper, as desired.
Recipe by In Good Taste at https://ingoodtaste.kitchen/brussels-sprouts-pine-nuts-raisins/