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Marinated Brussels Sprouts Appetizers

Veggie.Lover's picture
  Frozen brussels sprouts 20 Ounce, cooked (2 packages, 10 ounce each)
For tangy marinade
  Tarragon vinegar 1⁄2 Cup (8 tbs)
  Cooking oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Thinly sliced green onion with tops 2 Tablespoon

Drain sprouts; toss with Tangy Marinade and onion.
Cover; chill 8 hours or overnight, stirring often.
Drain to serve.
Tangy Marinade: Combine 1/2 cup tarragon vinegar; 1/2 cup cooking oil; 1 small clove garlic, minced; 1 tablespoon sugar; 1 teaspoon salt; and dash bottled hot pepper sauce.

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