Italian 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.

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.

BRUSSELS SPROUTS MARINATED IN ITALIAN DRESSING

Steps:

• Cook the brussels sprouts as directed on the package. Drain well then transfer to a bowl. Combine the salad dressing, onion, garlic, and dill in another bowl. Mix well then pour over the brussels sprouts. Cover the bowl and refrigerate for a minimum of 6 hours. Drain the marinade before serving.

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.

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!)

ITALIAN BRUSSELS SPROUTS

Steps:

• Trim fresh sprouts, quarter and steam 10 minutes. Or follow package directions.
• Whisk next 5 ingredients together.
• Toss sprouts with viniagrette.
• Top with shaved parmesan and basil.

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.

ITALIAN MARINATED BRUSSELS SPROUTS

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

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.