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Nutrition Facts
Serving Size 1 (237g) Recipe makes 8 servings
Calories 192
Calories from Fat 126		(66%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 447mg		18%
Potassium 525mg		15%
Total Carbohydrate 14.6g		4%
	Dietary Fiber 4.5g	18%
	Sugars 4.0g
Protein 5.4g		10%
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Brussels Sprouts Medley

Recipe #379452 | 40 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: breezermom
Jun 28, 2009

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.

SERVES 8 (change servings and units)

Ingredients

1 1/2 lbs fresh Brussels sprouts
3 cups water
2 chicken bouillon cubes
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery, sliced
1/3 cup butter or margarine
3/4 cup cashews, dry roasted
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Directions

1
Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
2
Place 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.
3
Melt 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.

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Featured Reviews for This Recipe

From: Deantini

On Nov 2, 2009

A nice new way to prepare brussel sprouts; the chicken broth really adds to the flavour. Next time I will omit the toasted nuts as it did not do the trick for us. But for sure I will use the steaming in chicken broth next time. Made for Every day is a Holiday.

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From: wicked cook 46

On Oct 22, 2009

DELICIOUS. I used chicken broth instead of the cubes. I only had frozen brissel sprouts so cooked the carrots and celery for a few minutes before adding the sprouts. I melted the butter in the smae pan the veggies were cooked in. Saves washing a pan and it picked up any leftover bits. I love sprouts and this is a keeper recipe. Made for Everyday is a Holiday Tag

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From: nemokitty

On Oct 2, 2009

I cut this recipe in half but otherwise followed it exactly. It was delicious! Next time, I think I'll add a little more seasoning to spice it up a bit. Thanks.

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From: FolkDiva

On Jul 5, 2009

Thank you, thank you!!!...for sharing this wonderful Brussels sprouts recipe! We absolutely loved it. I always keep Brussels sprouts on hand...but we typically just steam them....so this was a real treat. The carrots and celery added so much to our standard side dish and the cashew butter topping just sent them over the edge! Thyme was the perfect complement. I will say that I followed the recipe loosely for a 10 oz package of frozen Brussels sprouts. I used chicken broth rather than bullion and just eye-balled the amount of celery and carrots (one large stalk of celery and about 4 small carrots from my garden). Served to accompany CraftyLady's Spatchcocked Chicken With Walnut-Dill Pesto , this made a fabulous dinner!

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