Ingredients
Instructions
- 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.