Herbed Brussels Sprouts

• 8 cups fresh Brussels sprouts (about 2-1/2 pounds)
• 1 cup sliced fresh mushrooms
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper
• 1/4 cup chopped pimientos

1. Preheat oven to 350u0b0. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender.
2. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos.
3. Bake, uncovered, 15-20 minutes or until vegetables are tender.

brussels, mushrooms, brown sugar, cider vinegar, butter, salt, tarragon, marjoram, pepper, pimientos

Taken from www.tasteofhome.com/recipes/herbed-brussels-sprouts/ (may not work)