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Herbed Brussels Sprouts Recipe

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

Diabetic Friendly

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Herbed Brussels Sprouts Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

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

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. 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 vegetables. 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.

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

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Reviews for Herbed Brussels Sprouts

Herbed Brussels Sprouts

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Reviewed on Nov. 21, 2012 by huncamuncasb

I simplified and reduced the recipe - I made about a half batch and used approx. 1 T. each butter, brown sugar and cider vinegar to make a glaze to saute the sprouts with after steaming. I used a little salt and pepper, and my husband added a little olive oil while they were sauteing. Easy, fast and delicious. We have made these multiple times.

Reviewed on Feb. 09, 2012 by GwenandDirk

Made these for Christmas and everyone loved them, even those who "don't eat brussel sprouts". Will use again and again....

Reviewed on Jan. 30, 2010 by daisey5

I used frozen sprouts and cooked them in the microwave then continued with the recipe. The second time I made them I used only one pound of fresh sprouts and cooked them in an 8 x 8 pan.

Reviewed on Nov. 28, 2008 by nancymcsews

More mushrooms are fine if you love them like we do! Also frozen br.sp. work well, too.