Marinated Brussels Sprouts With Lemon

Prep Time
Cook Time
1h 30m
Ready In

"Not everyone loves Sprouts, but this family love this under rated vegetable. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time."

Original recipe yields 6 servings


  • Serving Size: 1 (259.2 g)
  • Calories 331.4
  • Total Fat - 27.7 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 0 mg
  • Sodium - 43.3 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 8 g
  • Sugars - 5.4 g
  • Protein - 6.2 g
  • Calcium - 93.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 173.5 mg
  • Thiamin - 0.2 mg

Step 1

Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.

Step 2

Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.

Step 3

Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.

Step 4

Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.

Step 5

Pour the dressing over the sprouts and toss.

Step 6

Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.

Tips & Variations

  • Ice



As everyone knows by now, I hate Brussels sprouts in any form, but the sprout lover in the house loved these. I cut recipe in half with no problem. I am betting the marinade would work with lightly steamed asparagus or green beans also.

review by:
(25 Apr 2017)


These came out great. I added a bit more lemon and cut the oil back. I added a tablespoon for a half recipe for the marinating part, but drizzled a teeny amount on top at the table (of the good stuff) - it worked out well and tasted really yummy. And you are so right, they are even better the next day - I was surprised at just how much tastier they got.

review by:
(6 May 2015)