Brussels Sprouts and Apricot Saute

Total Time
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition


  1. Trim outer leaves and any hard stems from sprouts and discard.
  2. Cut sprouts in half.
  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. Chop apricots.
  5. Melt butter in a large, wide saucepan or frying pan over medium-high heat.
  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. Taste and add more salt and pepper, if needed.
  8. 1/2 cup servings.
Most Helpful

5 5

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.