Savory Brussels Sprouts and Mushrooms

sobota, 15 lutego 2014

Savory Brussels Sprouts and Mushrooms

Time: 35 mins

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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