Marinated Brussels Sprouts - cooking recipe

Ingredients

1 3/4 lb. Brussels sprouts
1/3 c. salad oil
4 Tbsp. white wine vinegar
2 Tbsp. thinly sliced green onions
1 (2 oz.) jar sliced pimentos
salt and pepper to taste

Preparation

Cut stem ends off Brussels sprouts and boil in about 1-inch of water in medium saucepan about 10 to 12 minutes or until stem ends are tender when pierced.
Drain well and cut Brussels sprouts in half lengthwise.
Add oil and vinegar; toss until well saturated. Stir in green onions and pimentos.
Salt and pepper to taste. Serve hot or store in refrigerator, covered, until next day.