Marinated Brussels Sprouts and Carrot Curls

Marinated Brussels Sprouts make a great do-ahead side dish for Thanksgiving dinner or any other meal for that matter.  They’re also great for snacking on in between meals.

Brussels Sprouts on the Stem

We’re still picking them out of the garden but before it gets too cold and stays that way I’ll be blanching and freezing them.  They can be thawed and roasted, steamed or marinated all winter long.

Blanched and Drained Brussels Sprouts

1 ½ lbs. Brussels Sprouts, washed and trimmed, remove any unsightly outer leaves

Mixing the Marinade

Marinade Recipe:

1 clove garlic, pressed or mashed with a pinch of salt

1 tsp. stone ground or Dijon mustard

1 T. seasoned rice vinegar or Balsamic vinegar

2-3 T. Olive Oil

Freshly ground black pepper

Cut a 1/4” deep ‘X’ in the stem end and blanch Brussels sprouts in boiling water for about 5 minutes.  If your sprouts are different sizes give the larger ones a one-minute head start, then add in the smaller ones.  They should be just barely cooked.  The marinade will soften the Brussels sprouts a little more, depending upon how long they sit in the sauce.

Mix the garlic, salt, mustard and pepper together using a mortar and pestle or small bowl & fork.  Add in the vinegar and thoroughly blend in the olive oil.  Adjust the seasonings and pour over the drained sprouts.  Let marinate as long as you can wait or refrigerate for later use.  You could also use your favorite bottled vinaigrette if you’re short of time.

These also make great appetizers to include on an antipasto plate before that special meal.  Garnish with some red pepper strips or carrot curls for color.  Voila!