Becel® Browned Buttery Brussels Sprouts

Becel® Browned Buttery Brussels Sprouts

"This dish has it all: flavour, texture and colour. Pair it with skinless poultry or lean beef. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter."
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55 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook brussels sprouts in boiling, lightly salted water until tender, about 7 minutes. Meanwhile, melt Becel(R) Buttery Taste margarine in 12-inch nonstick skillet over medium heat and cook shallot 6 minutes, stirring frequently, until golden and very soft. Add drained brussels sprouts and stir to combine. Saute lightly until golden brown.


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I liked this recipe and plan to make it again. It is a simple and delicious side dish. I sautéed the brussels sprouts in butter (not margarine) and didn't use shallot or onion. Instead, I jus...

Hard to believe, but the Brussels sprouts I used on this mid-November evening were those Hubs picked from our Wisconsin garden just this morning. Tender and sweet, I didn't want to bury their de...

This is an easy and tasty receipt. I made a couple minor adjustments. My family like the Brussels Sprouts to have kind of a bit, so I cooked in salty water for 3 minutes (after halved) then pu...

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