Ingredients55 m servings 161 cals
- Cook brussels sprouts in boiling, lightly salted water until tender, about 7 minutes. Meanwhile, melt Becel(R) Buttery Taste margarine in 12-inch nonstick skillet over medium heat and cook shallot 6 minutes, stirring frequently, until golden and very soft. Add drained brussels sprouts and stir to combine. Saute lightly until golden brown.
Per Serving: 161 calories; 6.7 g fat; 22.9 g carbohydrates; 8 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition
ReviewsRead all reviews 4
I liked this recipe and plan to make it again. It is a simple and delicious side dish. I sautéed the brussels sprouts in butter (not margarine) and didn't use shallot or onion. Instead, I jus...
Hard to believe, but the Brussels sprouts I used on this mid-November evening were those Hubs picked from our Wisconsin garden just this morning. Tender and sweet, I didn't want to bury their de...