Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and cut a shallow X in bottom of each sprout.
Combine brussels sprouts, onion, tarragon and chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 to 12 minutes or until brussels sprouts are tender. Drain well. Drizzle margarine over brussles sprouts, and toss gently.
Go to full version of