Brussels Sprouts Medley

5.0(7)

I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.

by breezermom·published 2009-06-28

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Vegetable

Servings

8 serving(s)

Total time

40 min

prep 20 min

Calories / serving

194 kcal

Ingredients (10)

serves

1 1/2 lbs fresh Brussels sproutsbrussels-sprout
3 cups waterwater
2 chicken bouillon cubeschicken
1 1/2 cups carrots, thinly slicedcarrot
1 1/2 cups celery, slicedcelery
1/3 cup butter or 1/3 cup margarinemargarine
3/4 cup cashews, dry roastedcashew
1/4 teaspoon saltsalt
1/4 teaspoon dried thymethyme
1/8 teaspoon pepperpepper

Instructions (3 steps)

01Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
02Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
03Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.

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Rich recipe — supports nutrition-aware planning.