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1.75 kg small brussels sprouts
3 tbsp teriyaki sauce
2 tbsp butter
1/2 tsp salt
Trim ends off brussels sprouts and remove any tough or spotted outer leaves. They should now measure about 12 cups (3 L). Using a paring knife, cut a small shallow x in bottom of each sprout. Bring a large wide saucepan of water to a boil over high heat. Slip in sprouts. Boil, uncovered, just until tender-crisp, from 4 to 5 minutes. Drain well.
Stir teriyaki with butter in same saucepan used to boil sprouts. Cook, stirring occasionally, over medium-high heat. Add cooked sprouts, then sprinkle with salt. Stir constantly until hot, from 3 to 4 minutes. Serve with our Maple-glazed Turkey and Mixed Mushroom Stuffing (also in the Recipe File).
Calories 86, Protein 4.3g, Carbohydrates 14.4g, Fat 3.1g, Fibre 6.7g, Sodium 378mg.
Love 'em or hate 'em, brussels sprouts frequently get dished up at traditional holiday feasts. Mellow out their assertive taste with a flavourful hit of fast-fix teriyaki-butter sauce.
After initially boiling brussels sprouts, immediately plunge them into a large bowl of ice water to stop cooking. When cool, drain well and pat dry with paper towels. Store in a sealed plastic bag or airtight container in the refrigerator up to 2 days. When ready to serve, proceed with recipe. However, sprouts may take a few more minutes to completely warm through.