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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)