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
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.