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Brussels Sprouts With Sun-Dried Tomatoes

Brussels sprouts with sundried tomatoes on a plate with a spoon
Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
10 servings
Category
Vegetables
Course
Side Dishes
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

Brussels sprouts with sun-dried tomatoes combine earthy goodness with tangy sweetness. The sun-dried tomatoes add a burst of intense flavor, creating a harmonious blend of tastes and textures, while the vinaigrette will have you licking your plate for more! Together, they make a delightful and nutritious side dish, appealing to both taste buds and health-conscious palates.

Ingredients
1-1/2 pounds brussels sprouts
1/4 cup oil-packed, sun-dried tomatoes
1/4 cup rice wine vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 tablespoon sugar
dash of hot-pepper sauce
salt and pepper, to taste
2 scallions, thinly sliced
1/4 cup chopped fresh parsley

Instructions

  1. Trim off the stem ends of the Brussels sprouts and remove any wilted outer leaves. 

  2. Cook the sprouts in 6 cups of boiling, salted water just until crisp-tender.

  3.  Drain, then submerge the sprouts in ice water to cool. Drain, then transfer to a large bowl. 

  4. Cut the tomatoes into thin strips and add them to the brussels sprouts. Toss and set aside. 

  5. In a glass bowl, whisk together the vinegar, oil, garlic, sugar, hot-pepper sauce, and salt and pepper. Pour this sauce over the sprouts and tomatoes. 

  6. Add the scallions and parsley. Stir, cover, and refrigerate for at least 2 hours.

Note: To boil Brussels sprouts, use 1 cup of water for every cup of sprouts.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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