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Herbed Brussels Sprouts -- e-w

Source of Recipe

Adapted from Light & Tasty 2005 – D. Marrone; Warner Robins, GA
Herbed Brussels Sprouts
Serves: 8

8 c. fresh brussels sprouts (about 2-1/2 lbs.)
1 c. sliced fresh mushrooms
1/4 c. packed brown sugar
1/4 c. cider vinegar
2 T. stick margarine, melted
1/8 tsp. salt
1/2 tsp. dried tarragon
1/2 tsp. dried marjoram
1/2 tsp. pepper
1/4 c. chopped pimientos

Remove any loose leaves and trim stem ends of Brussels sprouts. Cut an X in the core end with a sharp knife. Place sprouts in a steamer basket; place in a saucepan over 1-inch of water. Bring to a boil; cover and steam for 9-11 minutes or until crisp tender.

Transfer to a 13-in. x 9-in. x2-in. baking dish coated with nonstick cooking spray. Top with mushrooms. In a small bowl combine the next 7 ingredients. Drizzle over mushrooms and sprouts. Sprinkle with pimentos. Bake, uncovered at 350º for 15-20 minutes or until vegetables are tender.

One 3/4-cup serving equals: 94 calories…3 gm fat (trace saturated)…trace cholesterol…92 mg sodium…16 gm carbohydrate…4 gm fiber…3 gm protein ++++ Exchanges: 2 vegetable…1/2 starch…1/2 fat+++WWP:1