Lunch: Herbed Brussels Sprouts Recipe

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

Instructions

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. of 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.

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