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Brussels Sprouts And Pecans

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Ingredients
  Margarine 3 Tablespoon
  Frozen brussel sprouts 20 Ounce, thawed (2 Packets, 10 Ounce Each)
  Flour 4 Tablespoon
  Chicken broth 1 3⁄4 Cup (28 tbs) (Boiling)
  Chicken broth 1 3⁄4 Cup (28 tbs), boiling
  Non fat dry milk 3⁄4 Cup (12 tbs)
  Stuffing mix 1 Ounce (1 Packet)
  Pecans 1⁄4 Cup (4 tbs), chopped
  Chopped pecans 1⁄4 Cup (4 tbs)
  Nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat oven to 400°F.
2) Boil the brussel sprouts in 1/2-inch salted boiling water till it becomes tender.
3) Arrange the brussels in a 1 1/2-quart greased casserole.

MAKING
3) In a saucepan, prepare white sauce by sauteing flour in melted margarine till the flour loses its raw flavour.
4) Pour in milk and chicken broth and whisk continously so that no lumps are formed.
5) When the sauce begins to boil, remove from fire and add in the pecans and nutmeg. Mix well.
6) Pour the sauce over the brussels and sprinkle the stuffing mix to cover the top.
7) Bake for about 10 minutes till it turns golden brown on top.

SERVING
8) Serve the Brussel Sprouts and Pecan dish hot from the oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Ingredient: 
Pecan
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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