40 minutes

Marinated Brussels Sprouts

Marinating brussels sprouts is a simple way to make the most flavorful veggie side dish! Roasted marinated brussels sprouts are vegetable perfection – crisp, tender, and full of delicious salty-sweet flavor in every bite.

Brussels sprouts are my favorite vegetable. I know brussels sprouts can be a love them or hate them food, but I’m convinced the people that hate them just haven’t found the right way to cook them yet. In case you are wondering, it’s roasting. Roasting is the right way.

Roasted brussels sprouts are totally delicious, with crispy outer leaves and yummy caramelized centers. These little baby cabbages soak up the flavor of whatever you roast them with, whether it’s crispy bacon, fresh lemon juice, or a balsamic glaze. Brussels sprouts are perfect on their own, roasted with sweet potatoes, sea salt and black pepper for an easy side dish, or thrown together on a sheet pan with some chicken sausage and fall veggies for a simple weekday dinner.

Marinating sprouts is my new favorite way to eat this yummy veggie. A super quick soak in a salty-sweet marinade of honey, soy sauce, ginger and garlic gives brussels sprouts tons of delicious flavor. Give these roasted marinated brussels sprouts a try tonight. We will see you over on the “love them” side of the debate.

You Will Love This

  • Roasting is simply one of the best ways to cook brussels sprouts, giving them a delicious caramelized flavor and crisp-tender texture. No more mushy steamed or boiled sprouts!
  • This simple healthy side dish is a great way to change up your vegetable routine. It only take 10-15 minutes in this marinade for the brussels sprouts to soak up tons of yummy flavor.

Ingredients

Ingredients for marinated brussels sprouts.

For this simple side dish, you will need the following (exact measurements are in the recipe card below).

  • Brussels sprouts: Use trimmed and halved sprouts for this recipe. Whole brussels sprouts won’t soak up as much marinade.
  • Honey: You could substitute brown sugar or maple syrup.
  • Rice vinegar: You could substitute rice wine vinegar or white wine vinegar.
  • Olive oil: Feel free to substitute sesame oil in this recipe.
  • Soy sauce
  • Fresh garlic and ginger

Make it your own!

Consider this marinated brussels sprouts recipe more of an idea than a recipe. Use any marinade you love in this dish for an endless variety of flavors. A couple ideas I am dying to try are:

  • A balsamic marinade with a splash of balsamic vinegar, olive oil, honey and garlic. Serve the roasted balsamic brussel sprouts with crispy bacon.
  • A marinade with fresh lemon juice or white wine, lots of garlic and fresh herbs. Top the roasted sprouts with some Parmesan cheese.
  • A dijon mustard marinade with Dijon, olive oil and honey.

Instructions

Step One: Preheat the oven to 425 degrees F. Prepare the brussels sprouts. Trim stems from the bottom of the sprouts. Remove any bruised leaves, and cut the sprouts in half lengthwise through the core.

A brussels sprout on a grey cutting board. A hand is holding the sprout and a knife is cutting off the stem end.
A brussels sprout on a grey cutting board. A hand is holding the sprout and a knife is cutting the sprout in half lengthwise through the core.
A grey cutting board with a halved brussels sprout with a knife to the side.

Step Two: Make the marinade. Add the extra virgin olive oil, minced garlic, minced ginger, soy sauce, honey and rice vinegar to a small bowl and stir well to combine.

Step Three: Marinate the sprouts. Put the halved brussels sprouts and marinade together in a ziploc bag. Seal the bag and shake it up to coat all the sprouts in marinade. Lay the bag flat in the refrigerator and marinate for 10-15 minutes.

Brussels sprouts in a ziploc bag on a white background, soaking in a dark soy sauce marinade.

Note: If you don’t want to use a ziploc bag, you can marinate the sprouts in a large bowl in the refrigerator. Just give them a stir once or twice during the marinade time to make sure all the sprouts get some time soaking in the marinade at the bottom of the bowl.

Step Four: Pour the brussels sprouts into a strainer, and allow the extra marinade to strain off. Let the sprouts sit in the strainer for a few minutes and give them a few good shakes to help them dry. You can also pat them with a couple paper towels to get extra marinade off. You don’t want the sprouts to be soaking in marinade on your baking sheet, or they will turn out soggy.

Step Five: Line a baking sheet with parchment paper or aluminum foil. Put the marinated brussels sprouts on the baking sheet in a single layer. Roast the sprouts in the oven for 20-25 minutes, stirring halfway through. The sprouts are done when the middles are golden brown and the outer leaves are starting to crisp.

A sheet pan lined with parchment paper, with a single layer of brussels sprouts not yet roasted.

Note: You definitely want to line your baking sheet for this recipe. If you don’t, extra marinade may burn onto your baking sheet and create a big mess.

A white bowl on a grey background. The bowl contains roasted brussels sprouts garnished with red pomegranate seeds.

Marinated Brussels Sprouts

Marinating brussels sprouts is a simple way to make the most flavorful veggie side dish! Roasted marinated brussels sprouts are vegetable perfection – crisp, tender, and full of delicious salty-sweet flavor in every bite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 155 kcal

Ingredients
  

  • 1 pound brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 tablespoon minced ginger
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 teaspoons rice vinegar

Instructions
 

  • Preheat the oven to 425 degrees F. Prepare the brussels sprouts. Trim stems from the bottom of the sprouts. Remove any bruised leaves, and cut the sprouts in half lengthwise through the core.
  • Make the marinade. Add the extra virgin olive oil, minced garlic, minced ginger, soy sauce, honey and rice vinegar to a small bowl and stir well to combine.
  • Marinate the sprouts. Put the halved brussels sprouts and marinade together in a ziploc bag. Seal the bag and shake it up to coat all the sprouts in marinade. Lay the bag flat in the refrigerator and marinate for 10-15 minutes.
  • Pour the brussels sprouts into a strainer, and allow the extra marinade to strain off. Let the sprouts sit in the strainer for a few minutes and give them a few good shakes to help them dry. You can also pat them with a couple paper towels to get extra marinade off. You don't want the sprouts to be soaking in marinade on your baking sheet, or they will turn out soggy.
  • Line a baking sheet with parchment paper or aluminum foil. Put the marinated brussels sprouts on the baking sheet in a single layer. Roast the sprouts in the oven for 20-25 minutes, stirring halfway through. The sprouts are done when the middles are golden brown and the outer leaves are starting to crisp.

Notes

Note: If you don’t want to use a ziploc bag, you can marinate the sprouts in a large bowl in the refrigerator. Just give them a stir once or twice during the marinade time to make sure all the sprouts get some time soaking in the marinade at the bottom of the bowl.
Note: You definitely want to line your baking sheet for this recipe. If you don’t, extra marinade may burn onto your baking sheet and create a big mess.

Nutrition

Calories: 155kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 839mgPotassium: 487mgFiber: 4gSugar: 11gVitamin A: 855IUVitamin C: 97mgCalcium: 54mgIron: 2mg
Keyword marinated brussel sprouts, marinated vegetables, roasted brussels sprouts
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