Brussels Sprouts With Cashews

Course : Vegetables
Serves: 12
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2 pounds fresh brussels sprouts -- trimmed
1/3 cup raspberry vinegar
2 tablespoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch
1/2 cup low-salt chicken broth
2 tablespoons reduced-calorie stick margarine
1 cup slivered shallots --about 4 large
3 tablespoons brown sugar
1/2 cup chopped cashews

Preparation / Directions:

1. Steam Brussels sprouts, covered for 12 minutes or until tender. Drain. 2. Combine vinegar, mustard, salt, and pepper; stir well and set aside. Combine cornstarch and broth. Stir well; set aside. Melt margarine in a nonstick skillet over medium-high heat. Add shallot; saut‚ 3 minutes. Reduce heat to medium; add brown sugar. Cook 2 minutes, stirring frequently. Add vinegar mixture; cook 2 minutes, stirring occasionally. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly. Add Brussels sprouts; cook until thoroughly heated, stirring occasionally. Spoon into a bowl; sprinkle with cashews. Note: Substitute 2 pounds green beans, trimmed, for Brussels sprouts, if desired. Steam beans, covered for 6 minutes or until tender-crisp.


Nutritional Information:

CAL 101 (38 % from fat); PRO 3.6 g; FAT 4.3 g (SAT 0.9 g); CARB 14.1 g; FIB 3.4 g; CHOL 0 mg; IRON 1.6 mg; SOD 202 mg; CALC 39 mg.

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