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Sautéed Buttery Brussels Sprouts

  • 55 min
  • Prep time15 min
  • ServingsPortions 4
recipe image 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Cook Brussels sprouts in boiling, lightly salted water until tender, about 7 minutes.
  2. 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.
  3. Add drained Brussels sprouts and stir to combine. Sauté lightly until golden brown, about 5 minutes.