1 (10 oz.) pkg. frozen brussel sprouts (or fresh equivalent)
1/2 c. low calorie Italian dressing
1 sm. clove garlic, minced
2 tbsp. finely chopped onion
1 tsp. dried parsley flakes
1/2 tsp. dried dill weed

Cook brussel sprouts according to package directions. Drain. Cut large sprouts in half. Combine remaining ingredients and pour over warm sprouts; cover, marinate overnight before serving.