Apricot Glazed Brussels Sprouts
Prep Time 25 min
Cook Time 20 min
Servings 8
Difficulty Easy
Ingredients
- 2 lbs. Brussels sprouts
- Salt
- 1 (10 oz.) jar Dickinson's® Pure Patterson Apricot Preserves
- 1 tbsp. dried dill weed
- 1 tbsp. lemon juice
- 1 (8 oz.) can sliced water chestnuts
- 1 tbsp. horseradish
- 1/4 cup cashews
Directions
- Step 1
WASH and trim Brussels sprouts. Cook in 1 inch salted water in large saucepan over medium high heat about 20 minutes or until tender. Drain and place in large bowl.
- Step 2
COMBINE remaining ingredients except cashews in small saucepan. Cook over low heat 5 minutes or until heated through, stirring occasionally. Add sauce to Brussels sprouts and stir to coat gently. Sprinkle with cashews and serve.
- Step 3
Also try with DICKINSON'S Peach Preserves or Purely Fruit® Spreadable Fruit.
Serving size
(1/8 of recipe)
- Calories 170
- Calories from Fat25g
- Total Fat 2g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 50mg
- Potassium 0mg
- Total Carbohydrates 35g
- Dietary Fiber 4g
- Sugars 20g
- Protein 4g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet