Cook Brussels sprouts, onions and water in large covered skillet on medium-high heat 5 min. or until vegetables are crisp-tender, stirring occasionally. Uncover; increase heat to high. Cook 1 min. or until water is evaporated, stirring frequently.
Add mushrooms and dressing; cook 10 min. or until vegetables are tender, stirring frequently.
Sprinkle with cheese.
If pearl onions are not available, simply cut 1/2 lb. small onions into wedges. Be sure to keep the root ends intact so that they do not fall apart during the cooking process.
This vegetable side dish is a good source of fiber and the perfect way to use Fall's harvest. Plus, the Brussels sprouts are rich in vitamin C and provide vitamin A.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.