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Gourmet Brussels Sprouts

by in Sep 1999

Yield: Makes 20 servings.

Ingredients:

  • 3 pounds fresh Brussels sprouts
  • 1/2 cup oil-packed, sun-dried tomatoes
  • 1/2 cup rice-wine vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • dash of hot-pepper sauce
  • 4 scallions, thinly sliced
  • 1/2 cup chopped parsley

Instructions:

Cook Brussels sprouts in boiling water just until crisp-tender. Drain, then submerge in ice water to cool. Drain and transfer to a bowl. Cut tomatoes into thin strips and add them to the Brussels sprouts. Toss. In a glass cup, whisk together next 5 ingredients. Pour this over sprouts and tomatoes, and add scallions and parsley. Stir, cover, and refrigerate.
Updated Wednesday, February 9th, 2005
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