Herbed Brussels Sprouts Recipe

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Herbed Brussels Sprouts

Marlene Fields


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.

★★★★★ 1 vote
40 Min
35 Min


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
1/2 tsp
dried tarragon
1/2 tsp
dried marjarom
1/2 tsp
1/4 c
chopped pimientos (or diced red bell pepper)


1Preheat 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.
2Transfer 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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