HERBED BRUSSELS SPROUTS
This dish was prepared for the Walla Walla Symphony rehearsal dinner. Did I mention how much they love to eat? And what a pleasure it is to take part in preparing their meal? One lady does all the planning and provides the recipes. All the rest of us (8 to 10 ladies) prepare the dishes. Each dish must serve a minimum of...
Provided by Marlene Fields
Categories Vegetables
Time 1h15m
Number Of Ingredients 10
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.
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