Instructions: Cook the Brussels sprouts for 10 minutes in water to cover with 1 teaspoon of the tarragon vinegar added; or steam until the sprouts are just tender.

If using frozen Brussels sprouts, cook
according to package directions.

Drain the water off the Brussels sprouts, return them to the saucepan, and add the rest of the ingredients. Cook over very low heat until warmed through (do not let boil or the yogurt may curdle).

SERVING SUGGESTIONS: This is a different method of preparing this traditional Thanksgiving vegetable and goes well with roast turkey or chicken, or with rice and pasta dishes for a vegetarian meal.

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