Directions

• Cut an “X” in the core of each brussels sprout. In a large saucepan,
• bring 1 in. of water and brussels sprouts to a boil. Reduce heat;
• cover and simmer for 10-12 minutes or until tender. Drain and
• immediately place brussels sprouts in ice water. Drain and pat dry.
• In a large resealable plastic bag, combine the salad dressing, onion,
• garlic, parsley and dill weed; add the brussels sprouts. Seal bag
• and turn to coat; refrigerate overnight.
• Drain and discard marinade. Serve brussels sprouts with toothpicks.
• Yield: about 1-1/2 dozen.