Spicy Marinated Brussels Sprouts

Spicy marinade over steamed or blanched Brussels sprouts recipe.

Tangy and delicious, these marinated Brussels sprouts come together in just 10 minutes. Perfect to serve as a side dish or an appetizer, but you will also love it mixed into a tossed salad.

 

Marinated Brussels sprouts on a oval platter with cherry tomatoes and toasted almonds are super easy and quick to make.

 

Now that I finally got my husband to try little “cabbages”, aka Brussels sprouts, he can’t get enough of them. He loves them the best roasted in the oven (who doesn’t?), but I’m on the fence between roasted and sautéed with bacon. I think bacon might win.

 

Although they taste amazing both ways, their homely exterior is deceiving, which is fine when you’re sharing them with your family. They’re good and comforting like worn out sweatpants. For the company, however, you want them all dressed up and glamorous.

 

That’s when this recipe comes in handy. You blanch or steam Brussel sprouts so everything stays intact, and it’s perfectly presentable. Scattered around toasted almonds provide textural contrast and festive touch.

 

These quick and easy spicy marinated Brussels sprouts cook in under 10 minutes. #brusselsprouts #vegan #paleo #side #salad Click to Tweet

 

Whole sprouts dressed in a spicy marinade.

 

MARINATED BRUSSEL SPROUTS INGREDIENTS

 

  • Brussels sprouts
  • Olive oil
  • Lemon juice
  • Garlic
  • Ground cloves
  • Cayenne
  • Worcestershire sauce
  • Smoked or celery salt
  • Toasted almonds

 

WHY YOU’LL LOVE THESE SPROUTS WITH SPICY MARINADE

 

· It’s quick and easy to make.

· Works as a side dish, appetizer or a salad.

· Has a little kick to it to wake up your taste buds.

· It’s a fantastic dish to entertain with and serve on holidays.

 

Toasated almonds add a nice crunch to the marinated Brussels.

 

HERE’S HOW TO MAKE IT

 

*Details and printable recipe card is on the bottom of this post.

 

You don’t need any culinary experience to make this sprout recipe. There are only three easy steps:

 

  1. Trim the Brussels sprouts and then steam or blanch them.
  2. Toss them with the rest of ingredients and marinate for at least 30 minutes or overnight.
  3. Sprinkle with toasted almonds before serving.

 

Fresh Brussels sprouts being trimmed.

 

PRO TIPS

 

  • Add a handful of cherry tomatoes to the sprouts for color contrast.
  • You can use toasted walnuts instead of almonds.
  • Use different seasonings, such as swapping Worcestershire sauce with a sprinkle of balsamic or garlic vinegar.
  • Reserve the extra marinade and use later as a dressing for a tossed salad.
  • Marinated sprouts will last for up to a week when stored in the fridge.
  • Toast almond slices by heating them on the stove top in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they’re golden brown.  

 

Tangy little "cabbages" with almonds are great as a salad or a side dish.

 

WHAT TO SERVE WITH SPICY MARINATED BRUSSELS SPROUTS

 

The tanginess of these sprouts goes excellent with any roasted or grilled meat, especially fish. Also, in case you follow diets, they’re vegetarian, vegan, gluten-free, Paleo, Whole30, and Keto approved. 

 

THE BEST CRUSTED SALMON RECIPE

CUBAN MARINATED GRILLED SALMON

QUICK AND EASY CHINESE PAN-FRIED SALMON

 

CLose up of Brussels sprouts and cherry tomatoes.

 

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Spicy marinade over steamed or blanched Brussels sprouts recipe.
Print Recipe

Spicy Marinated Brussels Sprouts

These marinated Brussels sprouts take less than 10 minutes to cook and are great as a side dish or mixed into a tossed salad.
Prep Time10 mins
Cook Time5 mins
Marinating Time30 mins
Total Time15 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4
Author: Jas

INGREDIENTS:

  • 1 pound Brussels sprouts stems trimmed and sliced in half
  • 1/2 cup olive oil
  • 1/2 cup fresh lemon juice about 2-3 lemons
  • 1 garlic clove minced
  • A splash of Worcestershire sauce
  • A pinch of ground cloves
  • Cayenne to taste
  • 1 teaspoon salt smoked or celery
  • 1/4 cup sliced almonds toasted (optional)

DIRECTIONS:

How to steam Brussel sprouts

  • Bring an inch or two of water to a boil in a pot with a steamer basket. Place trimmed and halved pound of Brussels sprouts in the steamer basket, and set over the boiling water. Cover, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5-8 minutes, depending on size. Drain thoroughly, and transfer to a large bowl.

How to blanch Brussel sprouts

  • Prepare an ice bath in a large bowl (cold water with ice cubes). Bring a pot of salted water to a boil. Add the sprouts and cook until crisp-tender, about 3 minutes for small and 5 minutes for large sprouts.
  • Drain the sprouts in a colander and immediately drop the colander into the bowl of ice water to stop sprouts from further cooking. Remove, drain thoroughly, and transfer sprouts to a large bowl.

Marinade

  • Whisk together the ¼ cup olive oil, ¼ cup fresh lemon juice, minced garlic clove, a dash of Worcestershire sauce, a sprinkle of ground cloves, cayenne to taste, and a teaspoon of salt. Add the dressing to still warm sprouts and toss to coat. Cover and store them in the refrigerator overnight or at least for 30 minutes.
  • Serve at room temperature sprinkled with toasted almonds as an appetizer, over arugula as a salad or a side dish.

RECIPE NOTES:

  • Add a handful of cherry tomatoes to the sprouts for color contrast.
  • You can use toasted walnuts instead of almonds.
  • Use different seasonings, such as swapping Worcestershire sauce with a sprinkle of balsamic or garlic vinegar.
  • Reserve the extra marinade and use later as a dressing for a tossed salad.
  • Marinated sprouts will last for up to a week when stored in the fridge.
  • Toast almond slices by heating them on the stove top in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown.  
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Spicy Marinated Brussels Sprouts
Amount Per Serving
Calories 346 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 4g 20%
Sodium 610mg 25%
Potassium 535mg 15%
Total Carbohydrates 14g 5%
Dietary Fiber 5g 20%
Sugars 3g
Protein 5g 10%
Vitamin A 17.1%
Vitamin C 131.4%
Calcium 7.1%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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4 Comment

  1. Reply
    acraftymix
    April 14, 2019 at 8:11 am

    I LOVE brussel sprouts. The rest of the family, bleh, not so much. They don’t know what they’re missing though and I’m sure going to try tempt their taste buds with this version. Maybe I can convert them 😀

    P.S. I hope you’re okay Jas. I’ve been thinking of you so sending lots of love your way

    1. Reply
      Jas
      April 16, 2019 at 9:54 am

      Hi, Michelle! It took a while for my husband to start liking them, so there’s hope for yours too.
      I’m hanging in there, thanks for asking. Some days are better than the others and it’ll take a while to get used to the new normal. xx

  2. Reply
    Amy
    April 15, 2019 at 9:20 pm

    These look great! My husband loves brussel sprouts (and I like them, too!) but I haven’t bought any in ages because I never know what to do with them (other than sautéing). He would go nuts over this, and I love how easy they are. Thank you for sharing at Sweet Inspiration!

    1. Reply
      Jas
      April 16, 2019 at 9:55 am

      Thanks, Amy! I hope you like this version and you absolutely must try roasting them in the oven! They get caramelize and are super sweet! 🙂

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