1 lb       brussel sprouts
1/2 c     thin sliced Leeks
1/2 c     thin sliced Fennel
1/4 c     Currants
1/4 c     sliced Almonds toasted and crushed
2 tsp     olive oil
pat        Butter
Balsamic vinegar
brown sugar
salt

In food processor with slice attachment slice Brussels sprouts.

In large skillet sweat leeks and fennel with oil and butter, add brussel sprouts. While those are cooking, soak currants in warm water until slightly rehydrated (about 5-10 minutes). Drain currants and add to brussel sprouts with a pinch of salt, cook until sprouts are tender, tossing occasionally until done.

Sprinkle with brown sugar and drizzle Balsamic vinegar over mixture and toss to coat. Prior to serving crush up Almonds and sprinkle over top to serve.