Directions:
- Cut an âXâ in the core of each brussels sprout. In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and immediately place brussels sprouts in ice water. Drain and pat dry.
- In a large resealable plastic bag, combine the salad dressing, onion, garlic, parsley and dill weed; add the brussels sprouts. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Serve brussels sprouts with toothpicks. Yield: about 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 15.45 Kcal (65 kJ) | ||
| Calories from fat | 4.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 1% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 7.16mg | 0% | |
| Potassium | 78.7mg | 2% | |
| Total Carbs | 2.27g | 1% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 9.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 54.32 Kcal (227 kJ) | ||
| Calories from fat | 17.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 1% | |
|---|---|---|---|
| Cholesterol | 1.9mg | 0% | |
| Sodium | 25.17mg | 0% | |
| Potassium | 276.69mg | 2% | |
| Total Carbs | 7.97g | 1% | |
| Sugars | 3.07g | 3% | |
| Dietary Fiber | 2.57g | 3% | |
| Protein | 1.94g | 1% | |
| Vitamin C | 52.3mg | 25% | |
| Iron | 1mg | 2% | |
| Calcium | 32.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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