Marinated Brussels Sprouts

This easy Marinated Brussels Sprouts recipe is a savory, lightly sweet, earthy side perfect for parties, potlucks, or your next dinner!

5 from 39 votes

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Course: Appetizer, Salad, Side Dish

Cuisine: American

Prep Time: 6

Cook Time: 4

Marinating Time: 2

Total Time: 2 10

Servings: servings

Calories: 170kcal

Trim the ends of the Brussels sprouts, then slice in half lengthwise.
Finely chop the shallots.
Add the olive oil, vinegar, shallots, honey, chopped rosemary, salt, and pepper to a bowl and whisk to emulsify.
Place a pot of salted water on the stove on high heat to boil. Once boiling, add the Brussels sprouts and cook for 3 to 4 minutes.
Strain the Brussels sprouts, then add to a bowl. Pour over the marinade and stir well to combine.
Refrigerate for 2 hours to overnight. Serve chilled or at room temperature.

You can use thyme in place of rosemary.
This marinade would also be delicious on some blanched cabbage, as a dressing for kale, or over broccoli or cauliflower.
You can make this in advance. If you can marinate the Brussels sprouts for 24 hours before serving, the sprouts will have had a chance to take on more of the delicious flavor of the marinade.
Store in an airtight container in the fridge for up to 3 days.
If serving at a potluck or party, the rule of thumb for food safety is 2 hours without refrigeration. After that time, it is best to put them back in the fridge.
If you choose to freeze, freeze the Brussels sprouts without the vinaigrette for up to 12 months. Create the marinade once they have been thawed in the fridge overnight. The texture of the Brussels sprouts will be softer after thawing.