Ingredients
8 cups fresh Brussels sprouts (about 2-1/2 pounds)1 cup sliced fresh mushrooms1/4 cup packed brown sugar1/4 cup cider vinegar2 tablespoons butter, melted1/2 teaspoon salt1/2 teaspoon dried tarragon1/2 teaspoon dried marjoram1/2 teaspoon pepper1/4 cup chopped pimientos
Preparation
Preheat oven to 350°. Trim Brussels sprouts and cut an “X” in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender.
Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos.
Bake, uncovered, 15-20 minutes or until vegetables are tender.
