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Boil the Brussels sprouts until just tender. They will finish cooking in the dressing in skillet. To check for doneness, the sprouts will have a bright green color and will provide only slight resistance when pierced with a fork.
The Brussels sprouts in this tasty low-fat side dish are not only a good source of vitamin A but are also rich in vitamin C. As a bonus, they also provide fiber!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was simply amazing. I used Asian vinaigrette dressing instead. I would just recommend boiling the sprouts a few minutes longer (say 8 instead of 6), as they were still a little flaky inside.