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Ingredients
- 1 (10 ounce.) pkg. frzn baby Brussels sprouts
- 1/2 c. Italian salad dressing
- 2 tbsp. diced onion
- 1 clove garlic, chopped
- 1 teaspoon dry parsley flakes
- 1/2 teaspoon dry dill weed
Directions
- Cook Brussels sprouts till tender. Drain and place in a shallow container. Combine other ingredients and pour over Brussels sprouts. Cover and refrigerateat least 8 hrs. Drain and serve with toothpicks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 401g | |
| Calories 652 | |
| Calories from Fat 495 | 76% |
| Total Fat 55.04g | 69% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 1600mg | 67% |
| Potassium 1116mg | 32% |
| Total Carbs 37.82g | 10% |
| Dietary Fiber 10.4g | 35% |
| Sugars 17.36g | 12% |
| Protein 9.9g | 16% |
