Marinated Brussels Sprouts

May 12, 2023May 12, 20230 2

Marinated Brussels Sprouts - A simple recipe for a healthy and tasty side dish

by The Chefin Side

Prep

10 min

Cook

5 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

150

Sugar

Fat

11g

Brussels sprouts are a member of the cruciferous vegetable family, which includes cabbage, cauliflower, and broccoli. They are native to Belgium and were first cultivated in ancient Rome. When cooked properly, Brussels sprouts can be tender and delicious, with a slightly nutty and sweet taste. They can be boiled, roasted, sautéed, or grilled, but this marinated recipe adds a tangy and zesty twist to this classic vegetable.

Instructions

1.	Blanch the frozen Brussels sprouts for 3-5 minutes, until they turn bright green in color. Drain and rinse with cold water.
2.	In a large mixing bowl, whisk together the tarragon vinegar, olive oil, minced garlic, sugar, salt, and hot pepper sauce.
3.	Add the blanched Brussels sprouts and sliced green onions to the bowl. Stir until the vegetables are evenly coated with the marinade.
4.	Cover the bowl with cling film and let the mixture marinate in the refrigerator overnight.
5.	Serve chilled or at room temperature.

PROS

This recipe is an easy way to add some flavor and nutrients to your plate.
The marinated Brussels sprouts are a healthy side dish that can complement a variety of main courses.

CONS

Some people may find the taste of Brussels sprouts too strong or bitter.
The dish needs to marinate overnight before serving, so it requires some planning ahead.

HEALTH & BENEFITS

Brussels sprouts are rich in vitamins C and K, fiber, and antioxidants. They have been linked to improved heart health, lower risk of cancer, and better digestion. The garlic in the marinade can also boost the immune system and reduce inflammation.

	2 packages frozen Brussels sprouts
	4 fluid ounces tarragon vinegar
	4 fluid ounces olive oil
	1 clove garlic , minced
	1 tablespoon sugar
	1 teaspoon salt
	1 dash bottled hot pepper sauce
	2 tablespoons thinly sliced green onions