Directions for: Browned Buttery Brussels Sprouts
Ingredients
2 lb(s) brussels sprouts, trimmed and halved
2 Tbsp (30 ml) Becel Buttery Taste margarine
1 large shallot or small onion, chopped
Directions
1. Cook Brussels sprouts in boiling, lightly salted water until tender, about 7 minutes.
2. Meanwhile, melt Becel Buttery Taste margarine in 12-inch non-stick skillet over medium heat and cook shallot 6 minutes, stirring frequently, until golden and very soft. Add drained Brussels sprouts and stir to combine. Saut lightly until golden brown.
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