Sweet and Sour Brussels Sprouts
This recipe was originally posted by Cathy in TX.
Reposted by GourmetGal with slight changes.
10 ounces (1 package) Brussels sprouts
1/3 cup margarine
2 Tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon tarragon
1/8 teaspoon marjoram
1/8 teaspoon freshly ground pepper
1/3 cup mushrooms, sliced fresh
1 Tablespoon pimiento, chopped (red bell pepper will work fine)
Preheat oven to 350ºF.
Cook Brussels sprouts in small amount of unsalted water just until thawed.
Arrange sprouts in shallow baking dish.
Combine 4 tablespoons margarine, vinegar, sugar, tarragon, marjoram, and pepper in blender container.
Cover and process on medium speed a few seconds.
Combine remaining margarine, mushrooms and pimiento.
Sprinkle over sprouts.
Bake, covered, about 15 minutes, or until tender.
I have made this several times, changing it a bit after the first time. The first time the only change I made was to use fresh Brussels sprouts. It really was great, but the next time I made it, I didn't want to be bothered with the blender step. Instead, I cut the sprouts into chiffonade slices, and then sauted them in melted butter, not margarine. I didn't add the mushrooms or pimiento. The last few times I made them, I decided I wanted to bring out the herb and flavors, so I used the one pound of fresh sprouts and melted them in a 1/2 stick of butter, then doubled all the other ingredients, using balsamic vinegar instead of cider vinegar.We like it a little better with the balsamic vinegar, not to say it isn't excellent with cider vinegar! Again, I left out the mushrooms and pimiento. My guests raved over this and I will continue to serve it often.
One pound of the fresh sprouts served 10 people when we had a turkey dinner with potatoes and several other sides. However, when I made it the same way for just my DH and I as the only veggie with meat and rice, we ate the whole thing!