Marinated Brussels Sprouts Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| 1 pound brussels sprouts or two 10-ounce packages frozen brussels sprouts | ||
| Vinegar | 1/2 Cup (16 tbs) | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 3 tablespoons sliced green onion | ||
| 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed | ||
| Honey | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
If using fresh brussels sprouts, trim the stems slightly. Remove the wilted or discolored leaves and wash. Cut sprouts in half lengthwise. Cook sprouts, covered, in a small amount of boiling salted water about 5 minutes or till crisp-tender. Drain well. (Or, if using frozen brussels sprouts, cook whole sprouts according to package directions. Drain and halve sprouts.) Cool cooked sprouts.
For the marinade, in a bowl stir together the vinegar, salad oil, garlic, green onion, fresh dill or dried dillweed, honey, salt, and pepper. Gently stir in the drained and cooled brussels sprouts.
Cover the bowl; marinate in the refrigerator for several hours or overnight, stirring occasionally. Drain brussels sprouts before serving.
For the marinade, in a bowl stir together the vinegar, salad oil, garlic, green onion, fresh dill or dried dillweed, honey, salt, and pepper. Gently stir in the drained and cooled brussels sprouts.
Cover the bowl; marinate in the refrigerator for several hours or overnight, stirring occasionally. Drain brussels sprouts before serving.
Chef
