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Pimiento Brussels Sprouts

“This is very pretty on a Christmas dinner table.” Tarragon and vinegar spruce up quick and easy brussels sprouts, and pimientos give them a perfect splash of color. Carolyn Haves - Johnston City, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1 package (16 ounces) frozen brussels sprouts
  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons white vinegar
  • 3/4 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1 jar (2 ounces) diced pimientos, drained


  • Cook brussels sprouts according to package directions. Drain, reserving 1 tablespoon liquid; keep sprouts warm.
  • In a small saucepan, melt butter; stir in the vinegar, tarragon, salt and reserved cooking liquid. Pour over sprouts and toss to coat. Sprinkle with pimientos.
Nutrition Facts
3/4 cup: 88 calories, 5g fat (3g saturated fat), 11mg cholesterol, 191mg sodium, 10g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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