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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.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, 15-20 minutes or until vegetables are tender. Yield:
  • 8 servings.
Nutritional Facts: 3/4 cup equals 94 calories,

2 of 2

Herbed Brussels Sprouts (continued)

Nutritional 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.