Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.
Yield: 2-1/2 cups
I bet it would be better with fresh sprouts from the garden!
From "Tastes of Home" magazine.
Don't forget to eat your Brussels Sprouts! ~ Ciscoe
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.
