Seasoned Brussels Sprouts
I used the special butter blend that Bonnie won the blue ribbon for, made with 2% milk (recipe 3).
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- 12 oz
- frozen brussels sprouts
- heaping tablespoon of bonnie's butter spread
- 2 Tbsp
- white wine or wine vinegar
- 2 dash(es)
- beau monde seasoning
1In a skillet, place 1/4 cup water and the brussels sprouts. Bring to a boil and cover, steaming them just until hot and tender, about 4-5 minutes. Pour off water.
2Stir in the Butter blend and white wine or vinegar. Simmer a bit over medium heat. Stir in a couple of dashes Beau Monde seasoning. Serve immediately.