HERBED BRUSSELS SPROUTS

Herbed Brussels Sprouts image

Provided by Marlene Fields

Time 1h15m

Number Of Ingredients 10

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2 1/2 lb brussels sprouts (about 8 cups)
2 c sliced fresh mushrooms
1/4 c packed brown sugar
1/4 c cider vinegar
2 Tbsp melted butter
1/2 tsp salt
1/2 tsp dried tarragon
1/2 tsp dried marjarom
1/2 tsp pepper
1/4 c chopped pimientos (or diced red bell pepper)

Steps:

1. Preheat oven to 350 degrees. 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 over 1" of water. Bring to a boil; cover and steam for 9 to 12 minutes or until tender-crisp.
2. Transfer to a 9 x 13 baking dish coated with non-stick cooking spray. Top with mushrooms. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjarom, and pepper. Drizzle over mushrooms and sprouts. Sprinkle with pimientos. Bake, uncovered, for 15 to 20 minutes or until veggies are tender.