Preparation:
s (Fat 5.9. Chol. 0.) Wash Brussel Sprouts and Discard Discolored Leaves. Cut Off Stem Ends and Slash Bottom Of Each Sprout With A Shallow X. Place Sprouts in A Small Amount Of Boiling Water; Cover, Reduce Heat and Simmer 10 Min. OR Until Tender. Drain and Cool Slightly. Slice in Half Vertically. Melt Margarine in A Small Saucepan. Cook Over Medium Heat Until Browned. Pour Over Brussel Sprouts; Toss Gently To Coat. Sprinkle With Pepper. |
