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Herbed Brussels Sprouts Recipe

Herbed Brussels Sprouts Recipe

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

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

  • 1. Remove any loose leaves and trim stem ends of brussels sprouts. Cut an “X” in the core end with a sharp knife. Place sprouts in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender.
  • 2. 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 mushrooms and sprouts. Sprinkle with pimientos. Bake, uncovered, at 350° for 15-20 minutes or until vegetables are tender. Yield: 8 servings.

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.

Reviews for Herbed Brussels Sprouts

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MY REVIEW
huncamuncasb
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."

MY REVIEW
GwenandDirk
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...."

MY REVIEW
daisey5
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."

MY REVIEW
nancymcsews
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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