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Apricot-Glazed Brussels Sprouts

  • Prep 20 min
  • Total 0 min
  • Ingredients 6
  • Servings 10
  • Pinterest
    2
  • Save
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Brussels sprouts feature in this apricot-glazed side dish packed with chestnuts and cashews – a distinctive meal. MORE+ LESS-

Bake-Off® Contest 37, 1996
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

Hide Images
  • 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

Nutrition Facts

Serving Size: 1/2 Cup
Calories from Fat
25
% Daily Value
Cholesterol
3mg
1%
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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