"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada
- 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
Reviews for Marinated Brussels Sprouts
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Reviewed Aug. 7, 2015
"Tried this out on guests. Some who don't really like Brussels sprouts liked this recipe"
Reviewed Oct. 3, 2014
"Not really impressed with these. You can't taste anything beyond the Italian dressing."
Reviewed Feb. 2, 2008
"Think Sweet & Think Hot - Sugar & Red Pepper Flakes"