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Brussels Sprouts With Sun-Dried Tomatoes

Nov/Dec 2015


Brussels Sprouts With Sun-Dried Tomatoes
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  • 1-1/2 pounds brussels sprouts
  • 1/4 cup oil-packed, sun-dried tomatoes
  • 1/4 cup rice wine vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 tablespoon sugar
  • dash of hot-pepper sauce
  • salt and pepper, to taste
  • 2 scallions, thinly sliced
  • 1/4 cup chopped fresh parsley


Trim off the stem ends of the brussels sprouts and remove any wilted outer leaves. Cook the sprouts in 6 cups of boiling, salted water just until crisp-tender. Drain, then submerge the sprouts in ice water to cool. Drain, then transfer to a large bowl. Cut the tomatoes into thin strips and add them to the brussels sprouts. Toss and set aside. In a glass bowl, whisk together the vinegar, oil, garlic, sugar, hot-pepper sauce, and salt and pepper. Pour this sauce over the sprouts and tomatoes. Add the scallions and parsley. Stir, cover, and refrigerate for at least 2 hours.
Note: To boil brussels sprouts, use 1 cup of water for every cup of sprouts.
Updated Monday, January 24th, 2011

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