Sautéed Buttery Brussels Sprouts

  • Cooking time40
  • Prep time15
  • Servings4
recipe image Sautéed Buttery Brussels Sprouts


  • 2 lbs. Brussels sprouts, trimmed and halved
  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 1 large shallot, finely chopped


Cook Brussels sprouts in boiling, lightly salted water until tender, about 7 minutes. Melt Becel® Buttery Taste margarine 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.