Marinated Brussels Sprouts With Lemon

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

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  lbs Brussels sprouts
• 3⁄4 cup olive oil
• 2  lemons, zested and juiced
• 2  large shallots, peeled and sliced
• 1⁄2 cup parsley, chopped fine
• 4  large garlic cloves, minced
•  salt
•  fresh ground black pepper

Directions

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.
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.
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.
4. Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
5. Pour the dressing over the sprouts and toss.
6. Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.