Maple And Grey Poupon Brussels Sprouts Food
MAPLE AND GREY POUPON BRUSSELS SPROUTS
Grab a bottle of maple syrup and get ready to take your brussels sprouts to a new level with these Maple and GREY POUPON Brussels Sprouts. Chicken broth, butter and Dijon mustard combined with maple syrup give these Maple and GREY POUPON Brussels Sprouts their sweet and savory goodness.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Melt butter in large skillet on medium-high heat. Add Brussels sprouts; cook and stir 5 min. or until lightly browned.
- Stir in remaining ingredients. Bring to boil; cover. Simmer on medium-low heat 8 min. or until sprouts are tender and sauce is reduced to a thick glaze, removing lid after 5 min.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
MAPLE BRUSSELS SPROUTS WITH ONIONS
Make and share this Maple Brussels Sprouts With Onions recipe from Food.com.
Provided by country girl kim
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium low heat; cook onions, stirring frequently, for about 20 minutes until tender and golden.
- Add brussels sprouts and 1/4 cup of water; increase heat to high, cover and cook for 5 minutes.
- Stir in maple syrup; cook, uncovered and stirring, for 5 to 10 minutes or until liquid has evaporated and brussels sprouts are tender and coated.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 132.3, Fat 4.3, SaturatedFat 0.6, Sodium 38.5, Carbohydrate 22.3, Fiber 5.1, Sugar 10.6, Protein 4.8
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- Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.
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