EASY MARINATED BRUSSELS SPROUTS
Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.
Provided by Diana S.
Categories Side Dish Vegetables Brussels Sprouts
Time 4h25m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g
MARINATED BRUSSELS SPROUTS
"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 5
Steps:
- Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
MARINATED BRUSSELS SPROUTS
Provided by Amanda Hesser
Categories quick, side dish
Time 30m
Yield 12 - 16 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 3 grams
MARINATED BRUSSELS SPROUTS AND MUSHROOMS
Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 5-6 cups
Number Of Ingredients 13
Steps:
- Trim and wash sprouts and then steam or blanch them until just barely tender.
- Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
- Place them in a bowl.
- Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
- Bring remaining ingredients to a boil in a saucepan*.
- Pour over sprouts and mushrooms.
- Once the marinade has slightly cooled, refrigerate for at least 2 hours.
- Remove from the fridge 30 minutes before serving to take off the chill.
- *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.
YUMMY BRUSSELS SPROUTS
Make and share this Yummy Brussels Sprouts recipe from Food.com.
Provided by Denise in NH
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put Brussels Sprouts into a large bowl and stir in soup and cream cheese.
- Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray.
- Sprinkle with croutons; drizzle melted butter over croutons.
- Bake at 375 for 25 minutes.
Nutrition Facts : Calories 168.7, Fat 13.6, SaturatedFat 6.6, Cholesterol 22.9, Sodium 593.5, Carbohydrate 10.2, Fiber 0.7, Sugar 1.1, Protein 2.4
YUMMY MARINATED BRUSSELS SPROUTS...REALLY!
Even people who don't like Brussels sprouts love these. And it doesn't get much easier! They can be served hot or cold, but they are best if you let them marinade several hours before reheating for a hot dish. They make an, oh so, healthy appetizer.
Provided by Deb from Ca
Categories Vegetable
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam sprouts until just tender, about 7-10 minutes.
- Combine dressing mix, vinegar and water. Shake well.
- Pour dressing over the Brussels sprouts while they are still hot.
- Cover and chill for several hours or overnight.
- Serve at room temperature, chilled or reheat to serve as a hot side dish.
Nutrition Facts : Calories 54.9, Fat 0.6, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 10.8, Fiber 3, Sugar 4.4, Protein 3
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