Herbed Brussels Sprouts Recipe
Herbed Brussels Sprouts Recipe photo by Taste of Home
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Herbed Brussels Sprouts Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings


  • 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

Nutritional 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: 0 starch, 2 vegetable, 0 fat.


  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. of 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. Yield: 8 servings.
Originally published as Herbed Brussels Sprouts in Light & Tasty December/January 2006, p55

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huncamuncasb 64868
Reviewed Nov. 21, 2012

"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."

GwenandDirk 155559
Reviewed Feb. 9, 2012

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

daisey5 103712
Reviewed Jan. 30, 2010

"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."

nancymcsews 207380
Reviewed Nov. 28, 2008

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


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