1 (10 oz.) pkg. frozen Brussels sprouts
2 med. carrots, thinly sliced
2 tbsp. water
1/3 c. salad oil
1/4 c. dry white wine
1/4 c. vinegar
2 tbsp. sliced green onion
1 tbsp. Italian Seasoning
1 tbsp. snipped parsley
2 tsp. sugar
1/8 tsp. pepper
Lettuce leaves (optional)

Place frozen Brussels sprouts, carrots slices, and water in a 1 quart casserole. Cook, covered on 100% power (high) for 6 to 8 minutes or until vegetables are crisp, tender, stirring once during cooking. Let stand, covered for 3 minutes, drain. Halve any large Brussels sprouts. Meanwhile, for marinade, in a screw top jar combine oil, wine, vinegar, green onion, Italian seasoning, parsley, sugar and pepper. Cover jar tightly and shake well to mix. Pour marinade over cooked Brussels sprouts and carrots. Cover and chill at least 3 hours or overnight. Drain vegetable mixture or serve with a slotted spoon. Serve on lettuce leaves, if desired. Makes 4 servings.