Marinated Brussels Sprouts Recipes

MARINATED BRUSSELS SPROUTS

Steps:

• Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.

MARINATED BRUSSELS SPROUTS

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

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.

BEST BRUSSEL SPROUTS EVER! MARINATED OVERNIGHT!

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.

MARINATED BRUSSEL SPROUTS

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.

EASY MARINATED BRUSSELS SPROUTS

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.

CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS AND MINT

Steps:

• Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
• In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
• On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
• Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
• Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
• To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
• Do Ahead
• Chile marinade and fish sauce vinaigrette can be made one day in advance.

MARINATED BRUSSELS SPROUTS WITH LEMON

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

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.

MARINATED ROASTED BRUSSELS SPROUTS

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 AND MUSHROOMS

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.