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Sautéed Buttery Brussels Sprouts
2 lbs. (850 g) Brussels sprouts, trimmed and halved
2 Tbsp. (30 mL) Becel® Salted Plant-Based Bricks
1 large shallot or small onion, finely chopped
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cook Brussels sprouts in boiling, lightly salted water until tender, about 7 minutes.
Melt Becel Salted Plant-Based Bricks in large nonstick skillet over medium high heat and cook shallot 6 minutes, stirring frequently, until golden and very soft.
Add drained Brussels sprouts and stir to combine. Sauté lightly until golden brown, about 5 minutes.