Brussels Sprouts Medley

by Nancy Coleman

Servings: 8 servings

INGREDIENTS

3 cups water
2 chicken bouillon cubes
3 pkg. (10 oz. each) frozen brussels sprouts
1-1/2 cups carrots, sliced
1-1/2 cups celery, sliced
1/3 cup butter or margarine
3/4 cup cashew halves, dry-roasted
1/4 tsp. salt
1/4 tsp. thyme leaves, whole, crushed
1/8 tsp. pepper

INSTRUCTIONS

Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrots, and celery; return to a boil. Reduce heat and cover; simmer 15 minutes or until vegetables are tender. Drain; place vegetables in a serving bowl. Melt butter in a small skillet; add nuts and seasonings. Cook on low heat 3 to 4 minutes. Remove from heat; and pour over vegetables.

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Tagged: brusselssprouts, sidedishes add tags

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