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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Topped with a tangy sauce and mixed with mushrooms, these brussels sprouts are so tasty that even children enjoy them. —Debbie Marrone, Warner Robins, Georgia
Featured In: The 13x9 Thanksgiving
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: 2 vegetable, 1/2 starch, 1/2 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 User ID: 1360777 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 User ID: 6137089 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 User ID: 146806 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 User ID: 2221372 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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