Marinated Brussels Sprouts

Marinated Brussels Sprouts Recipe

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Lynette !


I've gone brussels sprouts crazy. I like these served both ways, warm as a side and chilled as a salad.

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10 Min
10 Min
Stove Top


1 1/4 lb
fresh brussels sprouts
1 tsp
1/3 c
vegetable oil
3 Tbsp
white wine vinegar
1/2 c
water chestnuts, sliced
6 slice
bacon, cooked and crumbled
2 Tbsp
green onion, thinly sliced
2 oz
jar sliced pimento, drained
salt and pepper to taste


1Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and cut in half lengthwise.
2Combine brussels sprouts and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 6-8 minutes or until the brussels sprouts are tender. Drain well. Transfer the brussels sprouts to a serving bowl; set aside, and keep warm.
3Combine the oil and vinegar; stir with a wire whisk until blended. Add the water chestnuts and remaining ingredients; toss well.
4Pour the dressing mixture over the brussels sprouts; toss gently to coat well. Serve warm, or cover and chill 4-6 hours.

About Marinated Brussels Sprouts

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy