Ingredients

10-ounce package brussel sprouts
1/3 C. liquid Butter Buds
2 Tbsp. cider vinegar
1-1/2 tsp. sugar, or sugar substitute
1/4 tsp. tarragon
1/8 tsp. marjoram
1/8 tsp. freshly ground pepper
1/3 C. mushrooms, sliced, fresh
1 Tbsp. pimiento, chopped

Cooking Instructions

Preheat oven to 350 degrees F. Cook brussel sprouts in small amount of unsalted water just until thawed. Drain. Arrange sprouts in shallow baking dish. Combine 4 Tbls. of Butter Buds, vinegar, sugar or sugar substitute, tarragon, marjoram, and pepper in blender container. Cover and process on medium speed a few seconds. Combine remaining Butter Buds, mushrooms and pimiento. Sprinkle over sprouts. Bake, covered, about 15 minutes, or until are tender.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)