Becel® Browned Buttery Brussels Sprouts Recipe

Becel® Browned Buttery Brussels Sprouts Recipe

  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons Becel® Buttery Taste margarine
  • 1 large shallot or small onion, chopped
  1. Cook brussels sprouts in boiling, lightly salted water until tender, about 7 minutes. Meanwhile, melt Becel(R) Buttery Taste margarine in 12-inch nonstick skillet over medium heat and cook shallot 6 minutes, stirring frequently, until golden and very soft. Add drained brussels sprouts and stir to combine. Saute lightly until golden brown.
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