1/4 Photos of Brussels Sprouts Medley
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.
My Private Note
Units: US | Metric
- 1Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- 2Place 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.
- 3Melt 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.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Brussels Sprouts Medley
Serving Size: 1 (240 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 193.8
- Calories from Fat 126
- Total Fat 14.1 g
- Saturated Fat 6.1 g
- Cholesterol 20.4 mg
- Sodium 516.7 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 4.6 g
- Sugars 4.1 g
- Protein 5.4 g