2 (10 oz.) pkg. frozen brussel sprouts
1/2 c. oil
2 tsp. garlic powder
2 tsp. salt
2 tsp. tarragon
1/2 tbsp. sugar
1/8 tsp. pepper
1 tsp. grated lemon peel
3 tbsp. lemon juice
2 tbsp. white wine vinegar

Cook and drain well the brussel sprouts. Mix balance of ingredients and pour over warm vegetables. Cover and refrigerate several hours or overnight. Great for picnics or take-a-longs.