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Marinated Brussels Sprouts

Many people instinctively turn their noses up at Brussels sprouts, remembering the wan and mushy sprouts that once emerged from cans. Modern flash-freezing techniques have changed all that. These delicious sprouts, served with tomatoes and a tangy vinaigrette, will change the mind of the most ardent skeptic.

Serves 4
Ready in 140 mins
Prep time 15 mins
Cooking time 5 mins
Chill time 120 mins
118 calories per serving


> 1 lb package frozen Brussels sprouts
> 1 tsp Dijon mustard
> 1/4 tsp dried oregano or basil
> 1/4 tsp ground black pepper
> 2 tbsp white vinegar
> 2 tbsp canola or olive oil
> 1 cup cherry tomatoes, halved
> 2 tbsp green onions or chives
> Salt to taste


Cook sprouts on stovetop or steam in microwave just until tender.
Drain and place in a bowl.
Combine mustard, oregano, pepper, vinegar and oil. Pour dressing over sprouts, cover and refrigerate several hours or overnight.
Add tomatoes and onions just before serving and stir gently to distribute dressing.

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