Becel® Browned Buttery Brussels Sprouts

Ingredients

• 2 pounds brussels sprouts trimmed halved
• 2 tablespoons buttery taste margarine becel®
• 1 large onion chopped

Equipment

• frying pan

Directions

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