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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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
65.3
Calories from Fat
25
% Daily Value
Total Fat
1.4g
2%
Saturated Fat
0.3g
1%
Cholesterol
3mg
1%
Sodium
24.8mg
1%
Total Carbohydrate
11.9g
4%
Dietary Fiber
4.0g
16%
Sugars
3.2g
Protein
3.6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
127.10%
127%
Calcium
3.90%
4%
Iron
8.90%
9%
Exchanges:
1 Fruit; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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