Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8

marinated brussels sprouts

Generously salted water to cover
2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work)
1 tablespoon olive oil
4 tablespoons vinegar
1 teaspoon soy sauce
½ teaspoon dry mustard
½ teaspoon salt & sugar
¼ teaspoon oregano & thyme
Salt & pepper to taste


Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain. Mix remaining ingredients in a bowl. Add hot sprouts to marinade, stir several times. Chill for 4 hours before serving.

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