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. ---------------------------------------------------------------------------
Nutrition
Ingredients
