Marinated Brussels Sprouts Recipe


Preparation Time5 MinDifficulty LevelEasy


 Brussels sprouts/Two 10-ounce packages frozen brussels sprouts1 Pound, frozen
 Vinegar1⁄2 Cup (8 tbs)
 Salad oil1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Sliced green onion3 Tablespoon
 Snipped fresh dill/1 teaspoon dried dillweed1 Tablespoon, snipped
 Honey2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 767 Calories from Fat 508

% Daily Value*

Total Fat 57 g88.5%

Saturated Fat 2.9 g14.4%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 1102.4 mg45.9%

Total Carbohydrates 54 g18.1%

Dietary Fiber 19.3 g77.1%

Sugars 19.3 g

Protein 17 g34.1%

Vitamin A 127.6% Vitamin C 700.8%

Calcium 26.7% Iron 46.5%

*Based on a 2000 Calorie diet


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.