MARINATED BRUSSELS SPROUTS
"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 5
Steps:
- Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
MARINATED BRUSSELS SPROUTS
These blanched and marinated Brussels sprouts take less than 5 minutes to cook and taste nothing like the sprouts you hated growing up.
Provided by a Couple Cooks
Categories Side Dish
Time 43m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Set up a large bowl of cold water with ice cubes. Trim the Brussels sprouts from the stem (if necessary) and cut in half.
- Drop the sprouts in the boiling water and cook until crisp-tender, about 3 minutes. Drain the spouts and place them into the bowl of ice water until cool.
- Finely chop the red onion. Whisk together the 1/4 cup olive oil, 2 tablespoons sherry vinegar, and 2 teaspoons Dijon mustard. Taste and add additional vinegar if necessary, as well as salt and fresh ground pepper.
- Toss the vinaigrette with the Brussels spouts. Place in a sealable container and chill in the fridge for at least 30 minutes or up to a day. Serve with toothpicks. (We found giving each guest a toothpick of their own was easier than individually toothpicking each sprout - but you could do either!)
BALSAMIC BRUSSELS SPROUTS
My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!
Provided by Melissa
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
- Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 447.7 mg, Sugar 5.6 g
MARINATED BRUSSEL SPROUTS
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut an "X" in the core of each brussels sprout. In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and immediately place brussels sprouts in ice water. Drain and pat dry. , In a large resealable plastic bag, combine the salad dressing, onion, garlic, parsley and dill weed; add the brussels sprouts. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Serve brussels sprouts with toothpicks.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
BEST BRUSSEL SPROUTS EVER! MARINATED OVERNIGHT!
Provided by My Keto Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a gallon size zip bag combine ingredients.
- Seal bag and toss around until well coated.
- Refrigerate overnight.
- When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes.
EASY MARINATED BRUSSELS SPROUTS
Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.
Provided by Diana S.
Categories Side Dish Vegetables Brussels Sprouts
Time 4h25m
Yield 6
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
- Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g
MARINATED BRUSSELS SPROUTS AND MUSHROOMS
Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 5-6 cups
Number Of Ingredients 13
Steps:
- Trim and wash sprouts and then steam or blanch them until just barely tender.
- Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
- Place them in a bowl.
- Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
- Bring remaining ingredients to a boil in a saucepan*.
- Pour over sprouts and mushrooms.
- Once the marinade has slightly cooled, refrigerate for at least 2 hours.
- Remove from the fridge 30 minutes before serving to take off the chill.
- *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.
MARINATED ROASTED BRUSSELS SPROUTS
Number Of Ingredients 5
Steps:
- Wash and slice Brussels sprouts". Put in zip lock bag with rest of ingredients and marinate overnight in fridge.
- Bake on parchment lined baking sheet in 400 degree oven for 15-20 min.
MARINATED BRUSSELS SPROUTS WITH LEMON
Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time.
Provided by Tisme
Categories Lemon
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
- Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
- Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
- Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
- Pour the dressing over the sprouts and toss.
- Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.
MARINATED BRUSSELS SPROUTS
Provided by Amanda Hesser
Categories quick, side dish
Time 30m
Yield 12 - 16 servings
Number Of Ingredients 5
Steps:
- Trim root ends off brussels sprouts, discarding any discolored outer leaves. Cut a shallow ''X'' into root end of each sprout.
- Place sprouts in large steamer with an inch or two of water. Bring to a boil, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5 to 7 minutes, depending on size. Drain, and rinse under cold water until cool. Drain thoroughly, and transfer to a large bowl.
- In a small bowl, stir together soy sauce, sesame oil, vinegar and sugar. Pour over sprouts, and toss gently to coat well. Cover, and refrigerate at least 4 hours, and up to 24 hours. Serve chilled.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 3 grams
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