Best Brussel Sprouts Ever Marinated Overnight Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

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.

Steps:

• Preheat oven to 350°F.
• Lightly coat a 1 1/2 quart oval baking dish.
• In a 12" skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened.
• Stir in brussels sprouts and thyme.
• Cook for 4 minutes or until onions begin to brown.
• Add broth, bring to a boil.
• Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
• Add whipping cream and nutmeg.
• Cook for 4 minutes or until mixture begins to thicken.
• Transfer to a prepared baking dish.
• Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.
• Bake uncovered for 20-25 minutes or until brussels sprouts are tender.

Steps:

• Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.