Marinated Brussels Sprouts

By cheshire255

2 cups Brussels sprouts (or 1 package (10 oz.) frozen sprouts)
½ cup low-calorie Italian dressing
1 clove garlic, minced
2 tablespoons finely chopped onion
2 teaspoons freshly chopped parsley
1 teaspoon snipped fresh dill (or ½ teaspoon dried dillweed)

Cook Brussels sprouts just until tender crisp. Halve large sprouts, if desired.
Combine remaining ingredients, pour over sprouts and marinate, refrigerated, for several hours. 
Drain and serve with cocktail picks.

6 servings