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This is a guide about brussels sprouts skillet. Sautéed brussels sprouts with various added ingredients makes a delicious side dish.
This is a guide about cream of brussels sprout soup. Many vegetables can be made into a delicious cream soup.
This is a guide about caramelized brussels sprouts with lemon. For the sprout lover or someone who is willing to risk tasting these little, often maligned, veggies this recipe may have you eating them more often.
This is a guide about shredded brussels sprouts recipe. These good for you veggies have many detractors who have labeled them brains and such.
This is a guide about bacon brussels sprouts recipes. Even if you think you don't like brussels sprouts this tasty dish might change your mind.
This guide contains roasted Brussels sprout recipes. These edible sprouts look like miniature cabbages and are a delicious and nutritious vegetable.
Put Brussels sprouts, bouillon cubes, water, onion, and salt in saucepan and cook until tender. Drain and reserve liquid.
Cook sprouts, bouillon cubes, water and onion in saucepan over low heat for about 8-10 minutes or until tender. Drain and save liquid. Mix cornstarch and water, add to reserved liquid.
In a saucepan over medium heat, bring water, parsley, sugar/sweetener & salt to a boil. Add Brussels sprouts. Cover & simmer for 6-8 minutes or until tender-crisp; drain.
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For fresh sprouts: Boil 1 cup of water and put the sprouts in a steamer over the boiling water. Cover and cook the sprouts for 15 minutes. if using frozen sprouts, follow the package directions. Drain and slice the sprouts lengthwise. In a 12 inch skillet, over med heat, heat the oil and add the peppers and onion. Cook for 10-12 minutes and add the cider vinegar, sugar and salt. Thoroughly heat the sprouts. Serve the sprouts warm or cold. If refrigerating, cover tightly with plastic wrap.
By Robin from Washington, IA