Brussels Sprouts With Sun-Dried Tomatoes

From The Old Farmer's Almanac Garden-Fresh Cookbook

Vegetables Recipes

Yield: Makes 10 servings.

• 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.

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