Ingredients
3
(10-oz.) pkg. Frozen Baby Brussels Sprouts in Butter Sauce
1/2
cup apricot spreadable fruit or preserves
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
tablespoon lemon juice
1
(8-oz.) can sliced water chestnuts, drained
2
to 4 tablespoons cashews
Preparation
In large saucepan or Dutch oven, cook Brussels sprouts as directed on package.
Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.
Remove Brussels sprouts and sauce from packets; place in serving dish. Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews.
