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

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

Instructions

1 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.

2 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.

3 Bake, uncovered, 15-20 minutes or until vegetables are tender.