Go Back Email Link
–+ servings
A bowl of chicken salad topped with dried cranberries, chopped pecans, and fresh herbs sits on a wooden surface with a red cloth and fork beside it—perfect enjoyed after a treat like Ninja Creami Pumpkin Ice Cream. A small bowl of extra cranberries is nearby.
Print

Marinated Brussels Sprouts

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.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Marinating Tip 1 day
Total Time 1 day 15 minutes
Servings 8
Calories 201kcal
Author Wendy Polisi

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.

Nutrition

Calories: 201kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 211mg | Potassium: 383mg | Fiber: 5g | Sugar: 9g | Vitamin A: 917IU | Vitamin C: 73mg | Calcium: 53mg | Iron: 2mg