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Herbed Brussels Sprouts

Herbed Brussels Sprouts
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 health
8 ServingsPrep: 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

  • 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.
Nutrition Facts: 3/4 cup equals 94 calories,
© Taste of Home 2013

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Herbed Brussels Sprouts (continued)

Nutrition Facts: 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.
© Taste of Home 2013