Marinated Brussels Sprouts

Marinated Brussels Sprouts

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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

How to Make Marinated Brussels Sprouts


  1. Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and cut in half lengthwise.
  2. Combine 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.
  3. Combine the oil and vinegar; stir with a wire whisk until blended. Add the water chestnuts and remaining ingredients; toss well.
  4. Pour the dressing mixture over the brussels sprouts; toss gently to coat well. Serve warm, or cover and chill 4-6 hours.

Printable Recipe Card

About Marinated Brussels Sprouts

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

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