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APRICOT GLAZED BRUSSELS SPROUTS




Source of Recipe


the web


List of Ingredients




3 (10-oz.) package Frozen Baby Brussels Sprouts in Butter Sauce
1/2 cup apricot spreadable fruit or preserves
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1 tablespoon lemon juice
1 (8-oz.) can sliced water chestnuts, drained
2 to 4 tablespoons cashews


Recipe



In large saucepan or Dutch oven, cook Brussels sprouts according to package directions.

Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.

Remove Brussels sprouts and sauce from packets; place in serving dish. Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews.

10 (1/2-cup) servings