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    You are in: Home / Recipes / Brussels Sprouts and Apricot Saute Recipe
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    Brussels Sprouts and Apricot Saute

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    CanadianFarmgal's Note:

    This is from the newest Chatelaine holiday recipe magazine. I plan on trying it for Canadian Thanksgiving and reviewing it later.

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    Serves: 14



    Units: US | Metric


    1. 1
      Trim outer leaves and any hard stems from sprouts and discard.
    2. 2
      Cut sprouts in half.
    3. 3
      Using a food processor with a slicing disc, push sprouts through feeding tube to thinly slice. Or, using a knife, shred into thin strips. They should measure about 8 cups.
    4. 4
      Chop apricots.
    5. 5
      Melt butter in a large, wide saucepan or frying pan over medium-high heat.
    6. 6
      Add sprouts and apricots. Drizzle with water, then syrup. Sprinkle with salt and pepper. Stir often until sprouts are just wilted and done as you like. Start testing at 5 min., but it may take up to 10 minute to cook them to your liking. Stir in lime juice, then remove from heat.
    7. 7
      Taste and add more salt and pepper, if needed.
    8. 8
      1/2 cup servings.

    Ratings & Reviews:

    • on January 18, 2014


      I have been making this for years! It is the first recipe that got me eating sprouts - not cooked to mush in boiling water. Love it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brussels Sprouts and Apricot Saute

    Serving Size: 1 (87 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 67.1
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 1.1 g
    Cholesterol 4.3 mg
    Sodium 192.7 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 2.2 g
    Sugars 7.4 g
    Protein 1.9 g

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