Name: Savory Brussels Sprouts and Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving(s)
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

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Recipe by SweetySJD

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Savory Brussels Sprouts and Mushrooms created by ddav0962

I love this, it made me love Brussels sprouts! It's elegant enough to serve at a dinner party, easy enough for Tuesday night!

Ready In:: 35mins
Serves:
Units:

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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

Trim stems of Brussels sprouts. Cut an X in the core end of each one with a sharp knife.
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.
Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray. Top with mushrooms.
In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over mushrooms and sprouts.
Bake, uncovered, at 350 degrees for 15-20 minutes or until vegetables are tender.

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RECIPE MADE WITH LOVE BY

@SweetySJD

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@SweetySJD

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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!"

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photo by ddav0962

10/17/2011

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review by ddav0962

10/17/2011

The sauce in this dish is fantastic! It totally sends the veggies over the top good. I love the mix of cider vinegar with the brown sugar and herbs. Great recipe, thanks for sharing Sweety. Made for Pick-A-Chef Fall 2011.

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review by tumbleweedland

4/28/2011

Really good!

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review by Sarah_Jayne

9/18/2008

I love mushrooms and I enjoy sprouts. So, I knew I hat to give this a try and I am glad I did because it was very tasty served alongside the tuna steaks I served for our main meal tonight. I used reduced fat margarine and splenda brown sugar mix and everything still worked out well. I think the sauce really is the dish and I think the sauce would actually be nice as a marinade for salmon or a similar meaty fish. Made for PAC Fall 208.

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photo by Sarah_Jayne

9/18/2008

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