Savory Brussels Sprouts and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I love this, it made me love Brussels sprouts! It's elegant enough to serve at a dinner party, easy enough for Tuesday night! Ingredients:
8 cups fresh brussels sprouts |
1 cup mushroom, sliced |
1/4 cup brown sugar, packed |
1/4 cup cider vinegar |
1 tablespoon butter, melted |
1/2 teaspoon salt |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried marjoram |
1/2 teaspoon pepper |
Directions:
1. Trim stems of Brussels sprouts. Cut an X in the core end of each one with a sharp knife.
2. Place sprouts in a steamer basket; place in a saucepan over 1 inch water. Bring to a boil; cover and stearm for 9-11 minutes or until crisp-tender.
3. Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray. Top with mushrooms.
4. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over mushrooms and sprouts.
5. Bake, uncovered, at 350 degrees for 15-20 minutes or until vegetables are tender.
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