New this month
Get the Allrecipes magazine

Becel® Browned Buttery Brussels Sprouts

"This dish has it all: flavour, texture and colour. Pair it with skinless poultry or lean beef. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 161 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.

Nutrition Facts


Per Serving: 161 calories; 6.7 g fat; 22.9 g carbohydrates; 8 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

awesome

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...

This is an easy and tasty receipt. I made a couple minor adjustments. My family like the Brussels Sprouts to have kind of a bit, so I cooked in salty water for 3 minutes (after halved) then pu...