Brussels Sprouts and Apricot Saute

"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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Ready In:
35mins
Ingredients:
8
Yields:
7 cups
Serves:
14
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ingredients

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directions

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

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I farm with my family on the Canadian Prairies, specifically North Eastern Alberta. I really enjoy cooking, especially the produce I grow myself. We have our own beef, chicken and vegetables. My family humours me by letting me try out new recipes on them but they certainly let me know when it's a flop! My children are starting to learn how to cook (though sometime begrudgingly). ?I also work out of home several days a week as an administrative assistant and I am an active member of my Parish. My interests are crafting, painting, sports, yoga, home decortating, indoor and outdoor gardening, movies and reading.?
 
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