Herbed Brussels Sprouts

Name: Herbed Brussels Sprouts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Europe, German
Ingredients: 8 cups fresh Brussels sprouts (about 2-1/2 pounds); 1 cup sliced fresh mushrooms; 1/4 cup packed brown sugar; 1/4 cup cider vinegar; 2 tablespoons butter, melted; 1/2 teaspoon salt; 1/2 teaspoon dried tarragon; 1/2 teaspoon dried marjoram; 1/2 teaspoon pepper; 1/4 cup chopped pimientos

Total Time Prep: 20 min. Bake: 15 min.

Yield 8 servings

Test Kitchen Approved

Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. —Debbie Marrone, Warner Robins, Georgia

Ingredients

8 cups fresh Brussels sprouts (about 2-1/2 pounds)
1 cup sliced fresh mushrooms
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 cup chopped pimientos

Directions

Preheat oven to 350°. Trim Brussels sprouts and cut an “X” in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender.
Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos.
Bake, uncovered, 15-20 minutes or until vegetables are tender.

Nutrition Facts

3/4 cup: 94 calories, 3g fat (2g saturated fat), 8mg cholesterol, 203mg sodium, 16g carbohydrate (9g sugars, 4g fiber), 3g protein. Diabetic exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. —Debbie Marrone, Warner Robins, Georgia

Recipe Creator