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 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 SALAD
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
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
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 BRUSSELS SPROUTS
Make and share this Marinated Brussels Sprouts recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook sprouts according to package directions.
- Combine vinegar, oil, garlic, sugar, salt, and hot pepper sauce.
- Add sprouts and onion; toss.
- Cover and chill for 8 hours or overnight, stirring often.
- Drain to serve.
Nutrition Facts : Calories 304, Fat 27.7, SaturatedFat 3.9, Sodium 614.2, Carbohydrate 13.7, Fiber 3.8, Sugar 5.7, Protein 3.7
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