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Recipes: Vegetable

Brussels Sprouts In Wine Marinade

Ingredients

1 package Frozen Brussels Sprouts
2 medium Carrots, Thinly Sliced
2 Tbsp. Water
1/3 cup Salad Oil
1/4 cup Dry White Wine
1/4 cup Vinegar
2 Tbsp. Sliced Green Onion
1 Tbsp. Italian Seasoning
1 Tbsp. Snipped Parsley
2 tsp Sugar
1/8 tsp Pepper
Lettuce Leaves (optional)
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Directions

Place frozen Brussels sprouts, carrots slices, and water in a 1 quart casserole.

Cook, covered on 100% power (high) for 6 to 8 minutes or until vegetables are crisp, tender, stirring once during cooking.

Let stand, covered for 3 minutes, drain.

Halve any large Brussels sprouts.

FOR MARINADE:

In a screw top jar combine oil, wine, vinegar, green onion, Italian seasoning, parsley, sugar and pepper.

Cover jar tightly and shake well to mix.



Pour marinade over cooked Brussels sprouts and carrots.

Cover and chill at least 3 hours or overnight.

Drain vegetable mixture or serve with a slotted spoon.

Serve on lettuce leaves, if desired.



This recipe makes 4 servings.



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