Marinated Brussels Sprouts and Mushrooms

Total Time
45mins
Prep 30 mins
Cook 15 mins

Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.

Ingredients Nutrition

Directions

  1. Trim and wash sprouts and then steam or blanch them until just barely tender.
  2. Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
  3. Place them in a bowl.
  4. Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
  5. Bring remaining ingredients to a boil in a saucepan*.
  6. Pour over sprouts and mushrooms.
  7. Once the marinade has slightly cooled, refrigerate for at least 2 hours.
  8. Remove from the fridge 30 minutes before serving to take off the chill.
  9. *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.
Most Helpful

Yummy! I like brussel sprouts to begin with, but I think that even those who aren't normally fans will like this because while this dish tastes like vegetables, there is no taste of THAT veggie ;-P And the dressing is very light and tart, not heavy and oily like commercially marinated artichokes, etc.

Squirrelette November 04, 2009

Brussel sprouts are one vegetable that I tolerated - until I found this recipe. They are REALLY good this way! Something in this recipe removes the strong bitterness and makes them a very pleasant side dish. Thanks! (The only change I made: I left out the salt.)

Hazel #2 June 17, 2007