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