Food recipes
Savory Brussels Sprouts and Mushrooms
Savory Brussels Sprouts and Mushrooms Ingredients: brussels sprouts, raw mushrooms, white, raw sugars, brown vinegar, cider butter, without salt salt, table spices, tarragon, dried spices, marjoram, dried spices, pepp...
Savory Brussels Sprouts and Mushrooms
Ingredients:
brussels sprouts, raw
mushrooms, white, raw
sugars, brown
vinegar, cider
butter, without salt
salt, table
spices, tarragon, dried
spices, marjoram, dried
spices, pepper, black
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.
Ingredients:
brussels sprouts, raw
mushrooms, white, raw
sugars, brown
vinegar, cider
butter, without salt
salt, table
spices, tarragon, dried
spices, marjoram, dried
spices, pepper, black
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.