Best Marinated Brussels Sprouts Recipes

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EASY MARINATED BRUSSELS SPROUTS



Easy Marinated Brussels Sprouts image

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

1 pound Brussels sprouts, trimmed
1 (16 ounce) bottle zesty Italian-style salad dressing
3 dashes hot sauce, or to taste

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



Marinated Brussels Sprouts image

"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

1 package (10 ounces) frozen brussels sprouts
1 cup Italian salad dressing
1 tablespoon finely chopped onion
1 garlic clove, minced
1/2 teaspoon dill weed

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 WITH LEMON



Marinated Brussels Sprouts With Lemon image

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

2 lbs Brussels sprouts
3/4 cup olive oil
2 lemons, zested and juiced
2 large shallots, peeled and sliced
1/2 cup parsley, chopped fine
4 large garlic cloves, minced
salt
fresh ground black pepper

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.

CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS AND MINT



Chile-Marinated Pork With Savory Brussels Sprouts and Mint image

This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels sprouts.

Provided by Rhoda Boone

Categories     Pork     Dinner     Mint     Pork Tenderloin     Peanut     Brussels Sprout     Soy Sauce     Chile Pepper     Tree Nut Free

Yield 4 servings

Number Of Ingredients 19

5 1/2 tablespoons vegetable oil, such as grapeseed, divided
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
3 garlic cloves, finely grated, divided
2 teaspoons finely grated ginger
1 1/2 tablespoon hot chile paste, such as sambal oelek
3/4 teaspoon kosher salt
2 pork tenderloins (each about 1 pound)
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon honey
1/2 to 1 red Thai chile pepper, very thinly sliced
1 1/2 tablespoons finely chopped roasted unsalted peanuts
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup low-sodium chicken broth or water
1 tablespoon butter
1 tablespoon roughly chopped mint
Special Equipment
Large oven-safe skillet

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 AND MUSHROOMS



Marinated Brussels Sprouts and Mushrooms image

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

3/4 lb small Brussels sprout
1 lb small mushroom
1/4 cup olive oil
1/2 cup lemon juice
1 cup water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, cut in half
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 tablespoon chopped parsley

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 BRUSSELS SPROUTS



Marinated Brussels Sprouts image

Provided by Amanda Hesser

Categories     quick, side dish

Time 30m

Yield 12 - 16 servings

Number Of Ingredients 5

2 1/2 to 3 pounds brussels sprouts
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons rice vinegar
1 tablespoon superfine sugar

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

MARINATED ROASTED BRUSSELS SPROUTS



Marinated Roasted Brussels Sprouts image

Number Of Ingredients 5

1 pound Brussel sprouts
1/4 cup Lemon juice
1 tablespoon Olive oil
2 teaspoons Garlic salt
1 dash Pepper

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.

ITALIAN MARINATED BRUSSELS SPROUTS



Italian Marinated Brussels Sprouts image

Can be a great appetizer served with toothpicks or a side dish.

Provided by barbara lentz

Categories     Vegetable Appetizers

Time 10m

Number Of Ingredients 5

1 lb brussels spouts frozen or fresh
1 c bottled italian dressing not creamy
4 scallions diced
1 clove garlic minced
1 tsp dill weed

Steps:

  • 1. Cook the brussels sprouts in boiling salted water until tender but still a little crisp. Drain and chill.
  • 2. Mix the brussels sprouts will all ingredients and refrigerate for 24 hours.
  • 3. Serve chilled or warmed

MARINATED BRUSSELS SPROUTS SALAD



Marinated Brussels Sprouts Salad image

This recipe is from Barney's Steak & Seafood in Orlando, FL. This salad/side dish should be marinated overnight prior to serving.

Provided by Mercy

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

3 (10 ounce) packages frozen Brussels sprouts
1 small onion, chopped
2 garlic cloves, minced
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 teaspoon chives, chopped
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup tarragon vinegar
3/4 cup cider vinegar
1 1/2 cups salad oil
1 tablespoon dill

Steps:

  • Cook brussels sprouts briefly in boiling water for no more than 3 minutes, just long enough to thaw the sprouts. Do not let them become soft. The vegetables should be crisp when marinated.
  • Drain thoroughly so that water doesn't dilute the marinade.
  • Put remaining ingredients in a bowl and mix with a wire whisk.
  • Combine marinade with brussels sprouts. Refrigerate vegetable mixture in a plastic or glass covered container overnight.

Nutrition Facts : Calories 539.8, Fat 54.1, SaturatedFat 7.5, Sodium 198.5, Carbohydrate 14.2, Fiber 0.8, Sugar 11.8, Protein 0.8

MARINATED BRUSSELS SPROUTS



Marinated Brussels Sprouts image

Great vegetable side.

Provided by barbara lentz

Categories     Vegetables

Time 20m

Number Of Ingredients 7

1 lb fresh brussels sprouts trimmed and halved
1 lemon juiced
4 clove garlic minced
2 Tbsp olive oil
2 tsp salt
1 tsp paprika
1/2 tsp black pepper

Steps:

  • 1. Place all ingredients in a large zip lock bag toss well. Refrigerate overnight.
  • 2. Spread out in a single layer on a baking sheet. Roast in 400 degree oven for 20 minutes

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