Marinated Brussels Sprouts
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½ to 3pounds brussels sprouts
- 3tablespoons soy sauce
- 2tablespoons Asian sesame oil
- 2tablespoons rice vinegar
- 1tablespoon superfine sugar
Nutritional analysis per serving (14 servings)
61 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim root ends off brussels sprouts, discarding any discolored outer leaves. Cut a shallow ''X'' into root end of each sprout.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Pickled or marinated Brussels sprouts are a much neglected hors douve or perfect compliment to a country pate. Make sure to stop the steaming and douse in cold before they get mushy. And never overlook red paper flakes to brighten the soy.
This is one of my favorite recipes to make as an hors d'oeuvres or to a pot luck. It is always a hit and I’ve shared this recipe often. I think it’s best with half wine vinegar and half white distilled. The sharpness of the distilled vinegar really brings out the flavors.
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