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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Warner Robins, Georgia, Debbie Marrone shares this delicious take on a seasonal standby. Topped with a tangy sauce and mixed with mushrooms, these brussels sprouts are so tasty that even children enjoy them, she says. Brussesls sprouts for a radiant glow? Not only do Brussels sprouts help protect against cancer due to the potent phytochemical, sulfoaphane, but they can also promote healthier skin. They are a great source of vitamin C, vitamin A and beta carotene, all of which contribute to healthier skin. Ingredients:
8 cups fresh brussels sprouts (about 2-1/2 pounds) |
1 cup sliced fresh mushrooms |
1/4 cup packed brown sugar |
1/4 cup cider vinegar |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried marjoram |
1/2 teaspoon pepper |
1/4 cup chopped pimientos |
Directions:
1. Trim brussels sprouts and cut an âXâ in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos.
3. Bake, uncovered, at 350° for 15-20 minutes or until vegetables are tender. Yield: 8 servings.
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