Marinated Roasted Brussels Sprouts Recipes

EASY MARINATED BRUSSELS SPROUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
• Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

MARINATED OVEN-ROASTED BRUSSELS SPROUTS

Steps:

• Combine all ingredients in a gallon size Ziplock bag or airtight container. Close bag or container. Toss to coat and distribute the marinade throughout the Brussels sprouts. Refrigerate overnight.
• When ready to roast, preheat oven to 400 degrees F. Place Brussels on a baking sheet and bake for 15-20 minutes. Serve & enjoy.

MARINATED BRUSSELS SPROUTS

Steps:

• Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.

BEST BRUSSEL SPROUTS EVER! MARINATED OVERNIGHT!

Steps:

• In a gallon size zip bag combine ingredients.
• Seal bag and toss around until well coated.
• Refrigerate overnight.
• When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

MARINATED ROASTED BRUSSELS SPROUTS

Steps:

• Wash and slice Brussels sprouts". Put in zip lock bag with rest of ingredients and marinate overnight in fridge.
• Bake on parchment lined baking sheet in 400 degree oven for 15-20 min.

MARINATED BRUSSELS SPROUTS

Steps:

• Trim root ends off brussels sprouts, discarding any discolored outer leaves. Cut a shallow ''X'' into root end of each sprout.
• Place sprouts in large steamer with an inch or two of water. Bring to a boil, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5 to 7 minutes, depending on size. Drain, and rinse under cold water until cool. Drain thoroughly, and transfer to a large bowl.
• In a small bowl, stir together soy sauce, sesame oil, vinegar and sugar. Pour over sprouts, and toss gently to coat well. Cover, and refrigerate at least 4 hours, and up to 24 hours. Serve chilled.

EASY ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove and discard the hard stems from the Brussels sprouts. Halve the sprouts and place on a baking sheet. Drizzle with olive oil and mix until coated. Season with salt.
• Roast in the preheated oven until soft, 15 to 20 minutes.

MARINATED BRUSSELS SPROUTS WITH LEMON

Steps:

• Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
• Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
• Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
• Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
• Pour the dressing over the sprouts and toss.
• Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.