Lemon Marinated Brussels Sprouts

From Asparagus To Zucchini Cookbook


1 ½ lb Brussels Sprouts

Salt and pepper to taste

¼ c olive oil

1 tsp grated lemon zest

1 T. chopped fresh parsley

            3 T. lemon juice

1 tsp. minced garlic

            1 T apple cider vinegar

            ½ tsp sugar

            ½ tsp dried oregano


Trim Brussels’ sprouts; cut larger ones in half.  Cook in boiling water until barely tender, 5-6 minutes.  Drain well.  Combine remaining ingredients—except lemon juice and apple cider vinegar—in a medium bowl.  Toss in the Brussels sprouts and let them marinate in this mixture 1-2 hours at room temperature (or longer in the refrigerator), tossing occasionally. 


Just before serving, mix in the lemon juice and apple cider vinegar.  Adjust any of the seasons to taste.  Serve as an appetizer on toothpicks, as a side dish, or in salads.  They’re also great with a sprinkling of Parmesan cheese. 


Serves 6.