Brussels sprout and apricot saut



15 min


7 cups (1.75 L)

* PLUS Cooking time: 5 minutes


  • 1 kg brussels sprouts
  • 3/4 cup coarsely chopped dried apricots
  • 2 tbsp butter
  • 1/4 cup water
  • 3 tbsp maple syrup
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup freshly squeezed lime juice , about 2 large limes


  • Trim outer leaves and any hard stems from sprouts and discard. Cut sprouts in half. Using a food processor with a slicing disc, push sprouts through feed tube to thinly slice. Or, using a knife, shred into thin strips. They should measure about 8 cups (2 L). Chop apricots.
  • Melt butter in a large wide saucepan or frying pan over medium-high heat. Add sprouts and apricots. Drizzle with water, then syrup. Sprinkle with salt and pepper. Stir often until sprouts are just wilted and done as you like. Start tasting at 5 minutes, but it may take up to 10 minutes to cook to your liking. Stir in lime juice, then remove from heat. Taste. Add more salt and pepper, if needed.

Nutrition (per serving)

  • Calories
  • 68,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 2 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 195 mg.

If your family must have brussels sprouts to complete their traditional turkey dinner, then this delicious recipe is for you!

Make ahead

Slice brussels sprouts and chop apricots. Wrap sprouts in damp paper towels. Store in separate plastic bags. Seal and refrigerate up to 2 days. Then cook just before serving.