Marinated Brussels Sprouts Recipes

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.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR & HONEY

Steps:

• Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
• Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
• Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
• *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

GRILLED BRUSSEL SPROUTS WITH BALSAMIC

Steps:

• Pre-heat grill on high.
• Slice each brussels sprout in half, lengthwise. Set aside.
• Brussel Sprouts Marinade: In a wide bowl, add olive oil, balsamic vinegar, garlic, honey, paprika, chili flakes and salt. Whisk to emulsify. Take 2 tbsp out in small bowl. Add brussel sprouts to remaining marinade in wider bowl. Mix to coat all in dressing. Season with generous pinch of salt. Set aside. In remaining marinade in small bowl, add minced shallot and set aside.
• In remaining marinade in small bowl, add minced shallot and set aside.
• Skewers: Thread brussel sprouts on metal skewers. (See Note 1) Make sure to keep cut side on same side for all sprouts. This ensures even cooking and better placement on the grill.
• Grill: Spray the grill with cooking oil spray. Place brussel sprouts skewers cut side down. Grill until sprouts are tender and cooked through, about 10 minutes. Keep an eye to avoid burning.
• Serve: Plate grilled brussel sprouts with skewers. Or remove from skewers and add to a Serving bowl. Spoon shallot-balsamic mixture on top along with crumbled feta. Enjoy!

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.

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 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.

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!)

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 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.

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.