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Apricot-Glazed Brussels Sprouts

(7)
  2 reviews
  • 20 min prep time
  • 0 min total time
  • 6 ingredients
  • 10 servings
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Brussels sprouts feature in this apricot-glazed side dish packed with chestnuts and cashews – a distinctive meal.

Bake-Off® Contest 37, 1996
Judith Kroll
Maplewood, Minnesota

Ingredients

3
(10-oz.) pkg. Frozen Baby Brussels Sprouts in Butter Sauce
1/2
cup apricot spreadable fruit or preserves
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
tablespoon lemon juice
1
(8-oz.) can sliced water chestnuts, drained
2
to 4 tablespoons cashews

Steps

  • 1 In large saucepan or Dutch oven, cook Brussels sprouts as directed on package.
  • 2 Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.
  • 3 Remove Brussels sprouts and sauce from packets; place in serving dish. Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews.
  • 1 In large saucepan or Dutch oven, cook Brussels sprouts as directed on package.
  • 2 Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.
  • 3 Remove Brussels sprouts and sauce from packets; place in serving dish. Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews.
 

Nutrition Information

No nutrition information available for this recipe
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