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Apricot-Glazed Brussels Sprouts

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By Pillsbury Kitchens
Updated Aug 23, 2016
Bake-Off® Contest 37, 1996
Judith Kroll
Maplewood, Minnesota
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Brussels sprouts feature in this apricot-glazed side dish packed with chestnuts and cashews – a distinctive meal.

Apricot-Glazed Brussels Sprouts

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 6
  • Servings 10
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Ingredients

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

Instructions

  • Step 
    1
    In large saucepan or Dutch oven, cook Brussels sprouts as directed on package.
  • Step 
    2
    Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.
  • Step 
    3
    Remove Brussels sprouts and sauce from packets; place in serving dish. Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews.

Nutrition

Nutrition Facts

Serving Size: 1/2 Cup
Calories from Fat
25
Cholesterol
3mg
1%
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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