Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.

Ingredients

4 serv.

Brussels sprouts↗2 lbs
or (10 ounce) packages frozen Brussels sprouts
vegetable broth↗2 cup
wine vinegar↗1⁄4 cup
olive oil↗2 tablespoons
dried tarragon1⁄2 teaspoon
dried thyme↗1⁄2 teaspoon
salt↗1 teaspoon
pepper↗1⁄4 teaspoon
cherry tomatoes↗12
halved
fresh chives1 tablespoon
minced
fresh dill↗1 tablespoon
minced

Step-by-step instructions

1
If using frozen brussels sprouts, cook according to package directions with broth instead of water.
2
If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
3
Drain sprouts and place in a bowl.
4
Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
5
Halve the tomatoes and add to sprouts. Taste for seasoning.
6
Sprinkle with fresh chives and dill before serving.

Source: food.com

Original recipe ↗

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