Tangy and delicious, these marinated Brussels sprouts come together in just 10 minutes. Perfect to serve as a side dish or an appetizer, but you will also love it mixed into a tossed salad.
Now that I finally got my husband to try little "cabbages", aka Brussels sprouts, he can't get enough of them. He loves them the best roasted in the oven (who doesn't?), but I'm on the fence between roasted and sautéed with bacon. I think bacon might win.
📃 Why it Works
- It's quick and easy to make.
- Works as a side dish, appetizer or salad.
- Has a little kick to it to wake up your taste buds.
- It's a fantastic dish to entertain with and serve on holidays.
You blanch or steam Brussel sprouts so everything stays intact, and it's perfectly presentable. Scattered around toasted almonds provide textural contrast and festive touch.
🛒 Ingredients and Notes
- Brussels sprouts
- Olive oil
- Lemon juice
- Garlic
- Ground cloves
- Cayenne
- Worcestershire sauce
- Smoked or celery salt
- Toasted almonds
🔪 Step by Step Instructions
You don't need any culinary experience to make this sprout recipe. There are only three easy steps:
- Trim the Brussels sprouts and then steam or blanch them.
- Toss them with the rest of ingredients and marinate for at least 30 minutes or overnight.
- Sprinkle with toasted almonds before serving.
- Add a handful of cherry tomatoes to the sprouts for color contrast.
- You can use toasted walnuts instead of almonds.
- Use different seasonings, such as swapping Worcestershire sauce with a sprinkle of balsamic or garlic vinegar.
- Reserve the extra marinade and use later as a dressing for a tossed salad.
- Marinated sprouts will last for up to a week when stored in the fridge.
- Toast almond slices by heating them on the stove top in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown.
🍽 How To Serve It
The tanginess of these sprouts goes excellent with any roasted or grilled meat, especially fish. Also, in case you follow diets, they're vegetarian, vegan, gluten-free, Paleo, Whole30, and Keto approved.
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Spicy Marinated Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, stems trimmed and sliced in half
- ½ cup olive oil
- ½ cup fresh lemon juice, about 2-3 lemons
- 1 garlic clove, minced
- A splash of Worcestershire sauce
- A pinch of ground cloves
- Cayenne to taste
- 1 teaspoon salt, smoked or celery
- ¼ cup sliced almonds, toasted (optional)
Instructions
How to steam Brussel sprouts
- Bring an inch or two of water to a boil in a pot with a steamer basket. Place trimmed and halved pound of Brussels sprouts in the steamer basket, and set over the boiling water. Cover, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5-8 minutes, depending on size. Drain thoroughly, and transfer to a large bowl.
How to blanch Brussel sprouts
- Prepare an ice bath in a large bowl (cold water with ice cubes). Bring a pot of salted water to a boil. Add the sprouts and cook until crisp-tender, about 3 minutes for small and 5 minutes for large sprouts.
- Drain the sprouts in a colander and immediately drop the colander into the bowl of ice water to stop sprouts from further cooking. Remove, drain thoroughly, and transfer sprouts to a large bowl.
Marinade
- Whisk together the ¼ cup olive oil, ¼ cup fresh lemon juice, minced garlic clove, a dash of Worcestershire sauce, a sprinkle of ground cloves, cayenne to taste, and a teaspoon of salt. Add the dressing to still warm sprouts and toss to coat. Cover and store them in the refrigerator overnight or at least for 30 minutes.
- Serve at room temperature sprinkled with toasted almonds as an appetizer, over arugula as a salad or a side dish.
Notes
- Add a handful of cherry tomatoes to the sprouts for color contrast.
- You can use toasted walnuts instead of almonds.
- Use different seasonings, such as swapping Worcestershire sauce with a sprinkle of balsamic or garlic vinegar.
- Reserve the extra marinade and use later as a dressing for a tossed salad.
- Marinated sprouts will last for up to a week when stored in the fridge.
- Toast almond slices by heating them on the stove top in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown.
Debbie says
Great recipe can’t wait to try it!
Jas says
Thank you, Debbie!
Amy says
These look great! My husband loves brussel sprouts (and I like them, too!) but I haven't bought any in ages because I never know what to do with them (other than sautéing). He would go nuts over this, and I love how easy they are. Thank you for sharing at Sweet Inspiration!
Jas says
Thanks, Amy! I hope you like this version and you absolutely must try roasting them in the oven! They get caramelize and are super sweet! 🙂
acraftymix says
I LOVE brussel sprouts. The rest of the family, bleh, not so much. They don't know what they're missing though and I'm sure going to try tempt their taste buds with this version. Maybe I can convert them 😀
P.S. I hope you're okay Jas. I've been thinking of you so sending lots of love your way
Jas says
Hi, Michelle! It took a while for my husband to start liking them, so there's hope for yours too.
I'm hanging in there, thanks for asking. Some days are better than the others and it'll take a while to get used to the new normal. xx