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
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.
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.
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.
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.
Marinated Brussels Sprouts
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.
