MARINATED BRUSSELS SPROUTS
Provided by Amanda Hesser
Categories quick, side dish
Time 30m
Yield 12 - 16 servings
Number Of Ingredients 5
Steps:
- Trim root ends off brussels sprouts, discarding any discolored outer leaves. Cut a shallow ''X'' into root end of each sprout.
- Place sprouts in large steamer with an inch or two of water. Bring to a boil, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5 to 7 minutes, depending on size. Drain, and rinse under cold water until cool. Drain thoroughly, and transfer to a large bowl.
- In a small bowl, stir together soy sauce, sesame oil, vinegar and sugar. Pour over sprouts, and toss gently to coat well. Cover, and refrigerate at least 4 hours, and up to 24 hours. Serve chilled.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 3 grams
MARINATED BRUSSELS SPROUTS
"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 5
Steps:
- Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
MARINATED BRUSSELS SPROUTS AND MUSHROOMS
Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 5-6 cups
Number Of Ingredients 13
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 WITH LEMON
Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time.
Provided by Tisme
Categories Lemon
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
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 BRUSSELS SPROUTS SALAD
This recipe is from Barney's Steak & Seafood in Orlando, FL. This salad/side dish should be marinated overnight prior to serving.
Provided by Mercy
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook brussels sprouts briefly in boiling water for no more than 3 minutes, just long enough to thaw the sprouts. Do not let them become soft. The vegetables should be crisp when marinated.
- Drain thoroughly so that water doesn't dilute the marinade.
- Put remaining ingredients in a bowl and mix with a wire whisk.
- Combine marinade with brussels sprouts. Refrigerate vegetable mixture in a plastic or glass covered container overnight.
Nutrition Facts : Calories 539.8, Fat 54.1, SaturatedFat 7.5, Sodium 198.5, Carbohydrate 14.2, Fiber 0.8, Sugar 11.8, Protein 0.8
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- Trim off the ends of the Brussels sprouts and remove any outer brown leaves. Place in a large mixing bowl and microwave on high for 3 minutes (if you do not have a microwave, instead blanch the Brussels sprouts in boiling water for 3 minutes then plunge them into an ice bath. Dry well before proceeding.). Let cool.
- Preheat an outdoor grill to medium heat (about 375 degrees F). You also can cook these Brussels sprouts on a grill pan on the stove or broil them in the oven. See blog post above for suggestions.
- When the Brussels sprouts are cool enough to handle safely, using the same bowl, top them with the olive oil, garlic, soy sauce, balsamic, mustard, salt, and pepper. Toss to evenly combine.
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