Description
Marinated Brussels Sprouts takes a naturally bitter vegetable and enhances the flavor with a marinade of vinegars, citrus, oil and seasonings. They are pan fried to transform a simple vegetable into one with a crispy, caramelized texture. You will never want to skip the marinating step after trying these delicious veggies.
Ingredients
- 1 pound brussels sprouts, core removed, halved
- 2 tablespoons olive oil
Marinade
- 1/3 cup olive oil
- 1 tablespoon rice wine vinegar*
- 1 tablespoon sherry wine vinegar*
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Rinse brussels sprouts and cut in half. If you sprouts are large, cut a small upside down mini "v" slice into the core. If they are small, just trim off the bottom of sprout. Remove any browned or damage outer leaves.
- Stir together the marinade ingredients. Pour marinade and sprouts into a casserole dish or food safe plastic bag. Place in refrigerator and let marinate for 2-4 hours. Drain and discard the marinade.
- Heat a large skillet over medium heat, add 2 tablespoons oil.
- Place brussels spouts cut side down in pan and pan sear for 5 minutes. Turn heat down if smoking or getting too brown,
- Stir the brussels sprouts and flip them around. Cook for another 5 minutes or until a fork inserted into them easily breaks apart.
Notes
*If you don't have rice wine or sherry wine vinegar, use white wine vinegar and add 1 teaspoon sugar to the marinade.
*Store leftovers covered in an airtight container for up to 3 days. They will be much softer but still taste great. Reheat in a skillet on the stove until hot about 2-3 minutes.
*Leftovers can be frozen in an airtight container for 1 month. Defrost overnight in the refrigerator. They will be very soft, possibly mushy due to the freezing process. You could add to a soup or stew or eat as is, reheat as above.