- 1 package (10 ounces) frozen brussels sprouts
- 1 cup Italian salad dressing
- 1 tablespoon finely chopped onion
- 1 garlic clove, minced
- 1/2 teaspoon dill weed
- Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate. Yield: 2-1/2 cups.
Originally published as Marinated Brussels Sprouts in Taste of Home December/January 1999, p53
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Reviewed Feb. 2, 2008
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