Marinated Brussels Sprouts With Lemon
March 09, 2015
Categories: Dinner, Salads, Side Dishes, Fruit, Lemon, Vegetables, Brussels sprouts, Australian, Budget-Friendly, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Refrigerator, Stove Top, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Glycemic, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian more
"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."
- 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
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.
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.
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.
Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
Pour the dressing over the sprouts and toss.
Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.
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