Ingredients2 h 20 m servings 126 cals
- Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
- Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.
Per Serving: 126 calories; 9.5 g fat; 8.6 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 400 mg sodium. Full nutrition
ReviewsRead all reviews 4
Great recipe! My husband loves brussels sprouts, so I had him in mind when I chose to make this. I was hesitant about eating cold brussels sprouts - but they're good! So easy to make and simp...
Love brussel sprouts, and this is a delicious way to prepare them! I added the chilled brussel sprouts to a bed of chopped spinach, and touched off with a bit of Parmesan cheese. I also used a s...