Stylish sprouts saut

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10 min


8 to 10 servings

* PLUS Cooking time: 7 minutes


  • 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).

Nutrition (per serving)

  • Calories
  • 86,
  • Protein
  • 4.3 g,
  • Carbohydrates
  • 14.4 g,
  • Fat
  • 3.1 g,
  • Fibre
  • 6.7 g,
  • Sodium
  • 378 mg.

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.

Make ahead

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.