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I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year. Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts. -Ruby Miguez, Crowley, Louisiana
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 124 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 602 mg sodium, 11 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Special Brussels Sprouts in Reminisce March/April 2000, p45
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Reviewed on Oct. 11, 2010 by carollm
I made this recipe for our Thanksgiving dinner tonight, and my husband loved it. It's really easy, and I will make it again for Christmas.
Reviewed on Aug. 07, 2010 by Trilby Yost
This is the only way my DH will eat Brussels sprouts. I will eat 'em any way on any day, but I will agree that the sauce disguises some of the bitterness of sprouts that people complain about.
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