Marinated Brussels Sprouts with Lemon
Elevate your side dish game with these zesty Marinated Brussels Sprouts with Lemon—bright, tangy, and irresistibly flavorful! Tender Brussels sprouts are blanched to perfection, then soaked in a vibrant lemon vinaigrette bursting with fresh lemon juice, fragrant zest, and a touch of honey for natural sweetness. Infused with garlic, Dijon mustard, and a hint of red pepper flakes for subtle heat, this dish strikes the perfect balance of refreshing and bold. After a quick chill in the fridge, the flavors meld beautifully, creating a side that’s perfect for any occasion. Garnished with fresh parsley for a pop of color, these marinated Brussels sprouts are not only delicious but also gluten-free and packed with nutrients. Whether served alongside roasted meats or as part of a vegetarian spread, this quick and easy recipe is sure to impress!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Honey
- 2 cloves (minced) Garlic
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon (chopped) Fresh parsley
Instructions
Trim the ends of the Brussels sprouts and remove any rough outer leaves. Slice the larger Brussels sprouts in half lengthwise to ensure even cooking.
Bring a medium pot of salted water to a boil. Add the Brussels sprouts to the boiling water and blanch them for 4-5 minutes until they are bright green and slightly tender. Drain the Brussels sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
Drain the Brussels sprouts from the ice water and pat them dry using a clean kitchen towel.
In a large mixing bowl, whisk together olive oil, fresh lemon juice, lemon zest, honey, minced garlic, Dijon mustard, salt, black pepper, and red pepper flakes until well combined.
Add the cooked and dried Brussels sprouts into the bowl with the marinade. Toss the Brussels sprouts thoroughly to ensure they are evenly coated with the lemon vinaigrette.
Cover the bowl with plastic wrap or a lid and refrigerate the marinated Brussels sprouts for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2 hours.
Before serving, remove the Brussels sprouts from the fridge and let them come to room temperature for about 10-15 minutes. Toss them again to redistribute the marinade.
Transfer the marinated Brussels sprouts to a serving dish and garnish with freshly chopped parsley. Serve and enjoy!
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 511 mg | 11% | |
*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.
