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Herbed Brussels Sprouts

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

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. 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. 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.

Nutrition 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.

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