
Yield
10 servings
Category
Course
Preparation Method
November 12, 2021
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
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