Savory Brussels Sprouts And Mushrooms - cooking recipe

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

Preparation

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.