Nutmeg Brussels Sprouts Recipe

4.5 2 2
Nutmeg Brussels Sprouts Recipe
Nutmeg Brussels Sprouts Recipe photo by Taste of Home
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Nutmeg Brussels Sprouts Recipe

Read Reviews
4.5 2 2
Publisher Photo
Gladys De Boer of Castleford, Idaho provides this lightly spiced side dish with only a handful of ingredients for maximum ease. Gladys writes, “The trick with brussels sprouts is, don't overcook them!”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound fresh brussels sprouts, halved
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter

Directions

Place brussels sprouts and salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
Drain and return to the pan. Add nutmeg and butter; saute for 2-3 minutes or until flavors are blended. Yield: 4 servings.
Originally published as Nutmeg Brussels Sprouts in Simple & Delicious September/October 2007, p21

Nutritional Facts

3/4 cup: 99 calories, 6g fat (4g saturated fat), 15mg cholesterol, 659mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 4g protein.

  • 1 pound fresh brussels sprouts, halved
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter
  1. Place brussels sprouts and salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
  2. Drain and return to the pan. Add nutmeg and butter; saute for 2-3 minutes or until flavors are blended. Yield: 4 servings.
Originally published as Nutmeg Brussels Sprouts in Simple & Delicious September/October 2007, p21

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Reviews forNutmeg Brussels Sprouts

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annrms User ID: 2649709 261481
Reviewed Feb. 18, 2017

"We enjoyed this different seasoning twist on steamed Brussels sprouts that we had with our steak and mashed dinner. Will definitely make this again!"

MY REVIEW
luvscooking User ID: 5299229 66061
Reviewed Sep. 23, 2010

"My husband and I love brussels sprouts and this was very good. I'll make them again."

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