Marinated Brussels Sprouts Recipe
Forget boring, bland Brussels sprouts. This recipe for marinated Brussels sprouts transforms those little green guys into flavor bombs you won't be able to resist. To add a touch of creamy luxury (without the guilt!), we're serving these glazed Brussels sprouts with a simple garlic yogurt sauce.
Author: Sheeba
Ingredients
Marinade
- 500 grams (1.1 pounds) Brussels sprouts
- 3 tablespoons apple cider vinegar
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 2 tablespoons fresh thyme leaves
To spray
- ½ tablespoon olive oil or non-stick spray
Sauce
- ½ teaspoon butter
Yogurt sauce
- ½ cup yogurt
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon honey
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Marinate Brussels sprouts
- Trim the ends of 500 grams (1.1 pounds) Brussels sproutsand halve them.
- Prepare the marinade by mixing together: 3 tablespoons apple cider vinegar, ½ teaspoon cayenne pepper, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1 tablespoon olive oil, 1 teaspoon honey, 2 tablespoons lemon juice and 2 tablespoons fresh thyme leaves.
- Add the marinade to the sprouts and mix well. Let them marinate for a minimum of 30 minutes.
Roast marinated Brussels sprouts
- Preheat the oven to 180°C/356°F.
- Line a sheet pan with parchment paper. Arrange the marinated Brussels sprouts cut-side down on the sheet pan. (Reserve the excess marinade.)
- Spray ½ tablespoon olive oil or non-stick spray.
- Roast in the oven for 20 to 25 minutes.
- Remove the sheet pan from the oven. Let the sprouts rest for 5 minutes.
- Transfer the roasted Brussels sprouts to a large bowl.
Glaze roasted Brussels sprouts
- Heat ½ teaspoon butter in a small pan. Add the excess marinade to the pan with ¼ cup of water.
- Simmer on low heat for 5 to 7 minutes until you get a saucy consistency.
- Add the sauce to the Brussel sprouts. Toss until all of them are coated with the delicious sauce.
Make yogurt sauce
- In a small bowl, whisk together: ½ cup yogurt, 1 clove garlic (minced), 1 tablespoon lemon juice, ½ teaspoon red pepper flakes, ½ teaspoon sea salt and ½ teaspoon honey.
- Serve the glazed Brussels sprouts drizzled with garlic yogurt sauce.
Video
Notes
- Marinating time: The longer you marinate the sprouts, the better. Marinating overnight gives the best results.
- Roasting time will vary slightly depending on the size of your sprouts. Small ones will take about 20 minutes and large ones 25.
- Variation: Replace apple cider vinegar with balsamic vinegar to make this a balsamic marinated Brussels sprouts recipe.
- Make it more zesty by adding a teaspoon of lemon zest to the sauce when simmering.
- Loose outer leaves of Brussels sprouts: They can be stored and used in recipes like Brussels sprouts curry.
- Storing: Roasted Brussels sprouts keep well in the fridge for 4 to 5 days. They are not suitable for freezing.
- Making ahead: Marinated Brussels sprouts can be frozen up to a month in an airtight container. They can be thawed overnight and roasted as in the recipe. They might turn out softer, but with the same awesome taste.
Nutrition Facts
Marinated Brussels Sprouts Recipe
Amount per Serving
Calories
149.5
% Daily Value*
Fat
7.4
g
11
%
Saturated Fat
1.8
g
11
%
Trans Fat
0.02
g
Polyunsaturated Fat
0.9
g
Monounsaturated Fat
4.3
g
Cholesterol
5.3
mg
2
%
Sodium
928.5
mg
40
%
Potassium
622.6
mg
18
%
Carbohydrates
18.5
g
6
%
Fiber
5.9
g
25
%
Sugar
6.8
g
8
%
Protein
6
g
12
%
Vitamin A
1584.4
IU
32
%
Vitamin C
117
mg
142
%
Calcium
115.7
mg
12
%
Iron
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.