Recipe for Brussels Sprouts With Sun-Dried Tomatoes | Almanac.com

Brussels Sprouts With Sun-Dried Tomatoes

Brussels sprouts with sundried tomatoes on a plate with a spoon
Photo Credit
Becky Luigart-Stayner
10 servings
Preparation Method
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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 vinegarette 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.

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
  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.

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