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Herbed Brussels Sprouts Recipe

Photo by: Taste of Home

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From Warner Robins, Georgia, Debbie Marrone shares this delicious take on a seasonal standby. "Topped with a tangy sauce and mixed with mushrooms, these brussels sprouts are so tasty that even children enjoy them," she says. Brussesls sprouts for a radiant glow? Not only do Brussels sprouts help protect against cancer due to the potent phytochemical, sulfoaphane, but they can also promote healthier skin. They are a great source of vitamin C, vitamin A and beta carotene, all of which contribute to healthier skin.

This recipe is:

Healthy

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8 Servings
Prep: 20 min. Bake: 15 min.

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

Remove any loose leaves and trim stem ends of brussels sprouts. Cut an “X” in the core end with a sharp knife. Place sprouts in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper.
Drizzle over mushrooms and sprouts. Sprinkle with pimientos. Bake, uncovered, at 350° for 15-20 minutes or until vegetables are tender. Yield: 8 servings.

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

Herbed Brussels Sprouts published in Light & Tasty December/January 2006, p55