Marinated Brussels Sprouts
Elevate your side dish game with these delectable Marinated Brussels Sprouts—an effortless yet flavor-packed recipe that's perfect for any meal. Tender blanched sprouts soak up a zesty marinade made from olive oil, red wine vinegar, honey, Dijon mustard, and fresh garlic, creating a beautiful balance of tangy, sweet, and savory flavors. Finished with a sprinkle of fresh parsley, this dish is a refreshing twist on a classic vegetable, served chilled for maximum taste. With just 10 minutes of prep and a simple overnight marination, these Brussels sprouts are ideal as a make-ahead appetizer or healthy side. Perfect for vegetarians, gluten-free diners, or anyone who craves a vibrant veggie dish full of bold flavors!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
- 1 liter Water
- 1 bowl Ice cubes
Instructions
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Slice larger sprouts in half, keeping smaller ones whole.
Bring 1 liter of water to a boil in a large pot. Add a pinch of salt to the boiling water.
Add the Brussels sprouts to the boiling water and blanch them for 3-4 minutes until they turn bright green and are slightly tender but still firm.
Prepare a bowl of ice water. Once the Brussels sprouts are blanched, immediately transfer them to the ice water using a slotted spoon. Let them sit for 2-3 minutes to stop the cooking process.
Drain the Brussels sprouts and pat them dry with a clean kitchen towel or paper towels. Set them aside.
In a small mixing bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and pepper to create the marinade.
Place the blanched Brussels sprouts in a large bowl or a resealable plastic bag and pour the marinade over them. Add chopped parsley and toss to coat evenly.
Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 2 hours, allowing the flavors to meld. For best results, marinate overnight.
Before serving, give the Brussels sprouts a gentle stir to redistribute the marinade. Serve chilled as a side dish or appetizer.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.2 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
