Sunshine Brussel Sprouts
Yield
4 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
white wine
dry |
*
|
| 3 | tablespoons |
onions
finely chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| ¾ | cup |
mayonnaise
|
|
| 2 | large |
eggs
hard-cooked, finely chopped |
|
| 20 | ounces |
brussels sprouts
frozen, cooked and drained |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
white wine
dry |
*
|
| 45 | ml |
onions
finely chopped |
|
| 15 | ml |
lemon juice
|
|
| 177 | ml |
mayonnaise
|
|
| 2 | large |
eggs
hard-cooked, finely chopped |
|
| 578 | ml/g |
brussels sprouts
frozen, cooked and drained |
|
| 1 | x |
paprika
|
*
|
Directions
In a small, heat-resistant, non-metallic bowl pour wine over onion and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender.
Stir in lemon juice and mayonnaise.
Heat, uncovered, in Microwave Oven 2 minutes or until mixture comes to a boil.
Gently stir in eggs.
Spoon sauce over cooked brussel sprouts.
If desired, sprinkle with paprika.
