Tarragon Pimiento Brussels Sprouts
Boil 2 pounds of fresh Brussels sprouts for 10 to 15 minutes or until they’re tender. Drain the sprouts, reserving 2 tablespoons of the liquid.
In a small saucepan, melt the butter. Stir in the vinegar, fresh tarragon, salt, and reserved liquid. Pour this sauce over the Brussels sprouts and toss to coat.
Just before serving, sprinkle the Brussels sprouts with diced pimientos.
Time to prepare: 30 minutes.