1 (10 oz.) pkg. frozen Brussels sprouts
1/2 c. low calorie Italian salad dressing
1 small clove garlic, minced
2 Tbsp. finely chopped onion
1 tsp. dried parsley flakes
1/2 tsp. dried dill weed


Cook Brussels sprouts according to package directions; drain and cut large pieces in half. Combine salad dressing, garlic, onion, parsley flakes and dill weed. Pour over warm Brussels sprouts. Cover and marinate in refrigerator for several hours or overnight. Drain; serve with cocktail picks. Makes 2 cups, containing 13 calories each.