Baked Sweet and Sour Brussels Sprouts
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INGREDIENTS 10-ounce package frozen Brussels Sprouts 1/3 cup Liquid Butter Buds 2 tablespoons cider vinegar 1-1/2 teaspoons sugar (or sugar substitute) 1/4 teaspoon tarragon 1/8 teaspoon marjoram 1/8 teaspoon freshly ground pepper 1/3 cup sliced fresh mushrooms 1 tablespoon pimiento or chopped red bell pepper Preheat oven to 350 degrees. Cook Brussels Sprouts in small amount of unsalted water, just until thawed. Drain. Arrange sprouts in shallow baking dish. Combine 4 tablespoons of Butter Buds, vinegar, sugar, tarragon, marjoram and pepper in blender container. Cover and process on medium speed for a few seconds. Pour over sprouts. Combine remaining Butter Buds, mushrooms and pimientos or red pepper. Sprinkle over sprouts. Bake, covered, about 15 minutes or until tender.