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  • 3/4 pound small fresh brussels sprouts, trimmed
  • 3/4 cup Italian salad dressing
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon dill weed


  1. 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.
  2. 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.
  3. Drain and discard marinade. Serve brussels sprouts with toothpicks.

Nutrition Facts

1 each: 16 calories, 1g fat (0 saturated fat), 0 cholesterol, 43mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 1g protein.

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