Becel® Browned Buttery Brussels Sprouts

Becel® Browned Buttery Brussels Sprouts

4
Becel(R) 0

"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."

Ingredients 55 m {{adjustedServings}} servings 161 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 4

  1. 4 Ratings

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corky7967
8/8/2012

awesome

Jacolyn
11/19/2012

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 just sprinkled some onion powder on them.

naples34102
11/17/2012

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 delicate flavor with heavy sauces, cheese or spices, so this recipe suited them well. I used shallots rather than onions and butter rather than the "spread," which probably elevated this recipe a star or two.