Lemon Marinated Brussels Sprouts*


1 ½ pounds Brussels sprouts
¼ cup olive oil
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon sugar
½ teaspoon dried oregano
Salt and pepper to taste
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
About ¼ cup grated Parmesan cheese


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. Sprinkle with Parmesan cheese. Adjust any of the seasonings to taste.
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