Ingredients
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1 1/2 lbs Brussels sprouts or 2 (10 ounce) packages frozen Brussels sprouts
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2 cups vegetable broth
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2 tablespoons olive oil
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1/2 teaspoon dried tarragon
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1/2 teaspoon dried thyme
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1 teaspoon salt
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1/4 teaspoon pepper
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12 cherry tomatoes, halved
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1 tablespoon fresh chives, minced
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1 tablespoon fresh dill, minced
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1/4 cup wine vinegar
Instructions
- If using frozen brussels sprouts, cook according to package directions with broth instead of water.
- 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.
- Drain sprouts and place in a bowl.
- 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.
- Halve the tomatoes and add to sprouts. Taste for seasoning.
- Sprinkle with fresh chives and dill before serving.