Side DishSaladAppetizer

Marinated Brussels Sprouts

Name: Marinated Brussels Sprouts
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g brussels sprout trimmed; 1 tsp salt; 60 g celery thinly sliced; 240 g canned diced tomato drained; 4 tbsp olive oil; 2 tbsp lemon juice freshly squeezed; 1 tsp dijon mustard; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs lettuce large leaves for serving (optional)

A refreshing chilled salad featuring tender-crisp Brussels sprouts marinated in a zesty lemon-herb vinaigrette. This make-ahead side dish combines sprouts with celery and tomatoes for a vibrant and flavorful combination perfect for any season.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 4
Difficulty: Easy
Per serving: 199 kcal

VegetarianGluten-free

Allergen information: may contain celery, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Salad

500 gbrussels sprout, trimmed
60 gcelery, thinly sliced
240 gcanned diced tomato, drained

For Boiling

1 tspsalt

Dressing

4 tbspolive oil
2 tbsplemon juice, freshly squeezed
1 tspdijon mustard
1 tspdried oregano
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Garnish

4 pcslettuce, large leaves for serving(optional)

Equipment

pot · large bowl · colander · whisk · cutting board · knife · small bowl

The method

Step by step

1
Fill a medium pot with water, add the salt for boiling, and bring to a rolling boil over high heat.
About 5 min
2
While the water is heating, prepare the Brussels sprouts by trimming off the tough ends and removing any discolored outer leaves.
About 5 min
Cook’s note: If some sprouts are much larger than others, cut them in half to ensure even cooking.
3
Carefully add the Brussels sprouts to the boiling water and cook for 5-7 minutes, or until they are tender when pierced with a fork but still bright green.
About 7 min
Cook’s note: Avoid overcooking the sprouts, as they can become mushy and lose their vibrant color.
4
Drain the sprouts in a colander and immediately rinse them under cold water to stop the cooking process and cool them down.
About 2 min
5
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, dried oregano, dressing salt, and black pepper.
About 1 min
6
Whisk the dressing ingredients together until fully combined and slightly thickened.
About 1 min
Cook’s note: You can also shake these ingredients in a sealed jar for an easy, well-emulsified dressing.
7
In a large bowl, combine the cooled Brussels sprouts, sliced celery, and drained diced tomatoes.
About 1 min
8
Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.
About 1 min
9
Cover the bowl and refrigerate for at least 2 hours to allow the vegetables to marinate and absorb the flavors of the dressing.
About 2 min
Cook’s note: For best results, marinate for up to 4 hours.
10
Before serving, give the salad a final toss. Serve chilled, optionally spooned into lettuce leaf cups.
About 1 min

Per serving

Nutrition

67%Score

Calories: 199kcal
Protein: 5.5g
Carbs: 16.4g
Fat: 14.1g
Fibre: 6.3g
Sugar: 5.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

This dish is served cold; enjoy directly from the refrigerator.