My favorite kind of side dish is one I can make the day before. These marinated Brussels sprouts take just 10 minutes to put together and taste better the next day. Right before serving, I toss in the dried cherries and pecans, and that's it. It's a make-ahead vegetable that saves me on busy cooking days.
Here's what makes this one different. Every Brussels sprout recipe I have is hot. My air fryer Brussels sprouts, roasted shaved Brussels sprouts, and honey sriracha Brussels sprouts - all hot.
This one is cold, and I love that about it. You make it a day ahead, and it is waiting for you when you are feeding a crowd.
This is great around the holidays, but I've come to love it just as much for meal prep.
My kids aren't as committed to eating their veggies as I'd like, and some nights I'm so tired I just want to let it go. This recipe saves me. And since it lasts up to four days in the fridge, sometimes it saves me more than once.
Blanch or Leave Raw?
I tested this salad both ways, and while the raw version was perfectly edible, I recommend blanching the Brussels sprouts.
Raw Brussels sprouts stay tougher and don't absorb the dressing nearly as well. A quick three-minute blanch changes all of that. It softens the leaves just enough for the Dijon-balsamic dressing to work its way in, while keeping plenty of crunch.
Just so long as you don't skip the ice bath.
It stops the cooking immediately, locks in the color, and keeps the sprouts crisp instead of letting them soften overnight in the marinade.
It's one extra step, but it's the reason this salad tastes so much better the next day.
About the Dressing
You could sub in a pre-made balsamic dressing, but I don't recommend it.
This one emulsifies beautifully thanks to the Dijon, and creats a thick glossy dressing that coats the sprouts. Since sprouts typically share a plate with rich, heavy foods, the dressing is intentionally acid-forward. It helps to balance the meal.
Marinating Time: Can You Overdo It?
Make sure you marinate at least a few hours. Overnight is what I recommend. The day-two version is genuinely better than day one.
These sprouts last about 4 days in the fridge, and as long as you are in that timeline you can't over-marinate.
You should know that weeping a bit as they sit it normal. Just give everything a quick toss before serving.
Serving Temperature
You can serve these cold, or room temperature. If it is just me, I'll eat them straight from the fridge. But for parties, I like them room temperature.
Just don't serve them hot. This isn't that dish. If you want sprouts hot and caramelized, I've got you over at Caramelized Brussels Sprouts, but the cold version is its own thing entirely.
Toast the Pecans
I recommend you toast the pecans. (You can absolutely do this a few days in advance if you are serving this for the holidays.)
Heat a dry skillet to medium heat. Add the pecans, and give them a stir occasionally. Toast for 3 to 5 minutes. When you smell a warm nutty smell, they are done. Don't wander off. It happens fast.
Can you use frozen sprouts?
I wouldn't. Frozen sprouts have a lot of water and come out too soft and soggy here.
Step-by-Step
Marinated Brussels Sprouts
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 shallot minced
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 24 ounces Brussels sprouts trimmed and halved
For Serving
- ½ cup dried cherries
- ½ cup toasted pecans
Instructions
- In a blender combine the oil, balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt and pepper. Process until emulsified.
- Heat a large pot of water to a boil. Prepare a large bowl of ice water. Add the Brussels sprouts, and cook for 3 minutes.
- Drain and immediately transfer to the bowl of water. Let sit for a few minutes, and drain again.
- Place the Brussels sprouts in a large bowl.
- Toss with the vinaigrette. Refrigerate overnight.
- Before serving, toss with the cherries and pecans.
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