Marinated Roasted Brussel Sprouts Recipes
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 OVEN-ROASTED BRUSSELS SPROUTS
Steps:
- Combine all ingredients in a gallon size Ziplock bag or airtight container. Close bag or container. Toss to coat and distribute the marinade throughout the Brussels sprouts. Refrigerate overnight.
- When ready to roast, preheat oven to 400 degrees F. Place Brussels on a baking sheet and bake for 15-20 minutes. Serve & enjoy.
Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 232 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
SIMPLE ROASTED BRUSSELS SPROUTS
Use this easy-to-follow recipe for perfect roasted brussels sprouts every time.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an oven to 425 degrees F. Pull off any loose or discolored leaves from the Brussels sprouts. Trim the stems and cut each sprout in half.
- Lightly toss with the oil in a large bowl and sprinkle with salt and pepper. Lay the sprouts out in a single layer on a baking sheet. Roast until tender and browned in spots, stirring about halfway through, 15 to 20 minutes depending on the size. Transfer to a serving platter.
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
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
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.
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
YUMMY MARINATED BRUSSELS SPROUTS...REALLY!
Even people who don't like Brussels sprouts love these. And it doesn't get much easier! They can be served hot or cold, but they are best if you let them marinade several hours before reheating for a hot dish. They make an, oh so, healthy appetizer.
Provided by Deb from Ca
Categories Vegetable
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam sprouts until just tender, about 7-10 minutes.
- Combine dressing mix, vinegar and water. Shake well.
- Pour dressing over the Brussels sprouts while they are still hot.
- Cover and chill for several hours or overnight.
- Serve at room temperature, chilled or reheat to serve as a hot side dish.
Nutrition Facts : Calories 54.9, Fat 0.6, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 10.8, Fiber 3, Sugar 4.4, Protein 3
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.
ROASTED BRUSSELS SPROUTS WITH LEMON
From Woman's Day magazine For a simple side that's packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.
Provided by chrish574
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
- Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
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.
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