Herbed Brussels Sprouts

Herbed Brussels Sprouts Recipe

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Marlene Fields

By
@maggie325

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 40...or as many as 60. I love Brussels Sprouts and this is a pretty and tasty dish.

Rating:

★★★★★ 1 vote

Comments:
Prep:
40 Min
Cook:
35 Min

Ingredients

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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)

How to Make Herbed Brussels Sprouts

Step-by-Step

  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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