Marinated Brussels Sprouts
These blanched and marinated Brussels sprouts take less than 5 minutes to cook and taste nothing like the sprouts you hated growing up.
- Prep Time: 40 minutes
- Cook Time: 3 minutes
- Total Time: 43 minutes
- Yield: 4 to 8 appetizer servings 1x
- Category: Side Dish
- Method: Blanched
- Cuisine: American
Ingredients
Scale
- 1 pound Brussels sprouts
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar (or wine vinegar)
- 2 teaspoons Dijon mustard
- 1 small red onion
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Set up a large bowl of cold water with ice cubes. Trim the Brussels sprouts from the stem (if necessary) and cut in half.
- Drop the sprouts in the boiling water and cook until crisp-tender, about 3 minutes. Drain the spouts and place them into the bowl of ice water until cool.
- Finely chop the red onion. Whisk together the 1/4 cup olive oil, 2 tablespoons sherry vinegar, and 2 teaspoons Dijon mustard. Taste and add additional vinegar if necessary, as well as salt and fresh ground pepper.
- Toss the vinaigrette with the Brussels spouts. Place in a sealable container and chill in the fridge for at least 30 minutes or up to a day. Serve with toothpicks. (We found giving each guest a toothpick of their own was easier than individually toothpicking each sprout – but you could do either!)
Notes
Inspired by The Food Matters Cookbook
Find it online: https://www.acouplecooks.com/marinated-crispy-brussels-sprouts/