10 oz (1 pk) brussels sprouts; 1/3 cup Liquid Butter Buds 2 tablespoons Cider vinegar; 1 1/2 teaspoons Sugar; (sugar sub) 1/4 teaspoon Tarragon; 1/8 teaspoon Marjoram; 1/8 teaspoon Freshly ground pepper; 1/3 cup Mushrooms; sliced fresh 1 tablespoon Pimiento; chopped (red bell pepper will work fine)

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 tablespoon of Butter Buds, vinegar, sugar or (sugar sub), 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

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