Brussels sprouts with raisins and pine nuts
4 servings
30 minutes
This refined recipe for Brussels sprouts with raisins and pine nuts is a magnificent combination of textures and flavors inspired by European cuisine. The Brussels sprouts, gently cooked in a fragrant broth with butter, become tender, while the raisins add a light sweetness that harmoniously complements the nutty flavor of the pine nuts. Shallots, thyme, and black pepper add depth to the taste, making this dish an ideal side for meat or a light standalone treat. This combination of ingredients is especially popular in the autumn-winter period when one craves warming and rich flavor solutions. The dish boasts a rich aroma and an interesting play of textures: the softness of the sprouts contrasts with the crunchiness of the nuts. Elegant yet simple at the same time, it will delight both gourmets and health-conscious eaters.
1
Clean the cabbage heads from old leaves. Then separate the top leaves so that you have the cores and leaves separately.
2
Heat the pan over medium heat, add the nuts, and roast for a few minutes until golden brown. Chop slightly.
- Pine nuts: 1 tablespoon
3
Melt the butter in a saucepan over medium heat. Add the chopped shallot and sauté for a minute until golden, stirring.
- Butter: 1 tablespoon
- Shallot: 35 g
4
Add Brussels sprouts leaves and cores, raisins, thyme, salt, and pepper. Mix well.
- Brussels sprouts: 700 g
- Zante currants: 2 tablespoons
- Chopped fresh thyme: 1 teaspoon
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
5
Pour in the broth, cover with a lid, and cook for 7 minutes.
- Chicken broth: 0.5 glass
6
Then open the lid, slightly increase the heat, and cook for another 4 minutes until all the liquid evaporates and the cabbage becomes soft.
7
Remove from heat and sprinkle with nuts.
- Pine nuts: 1 tablespoon
