Lemon-Marinated Brussels Sprouts with Parsley and Shallots

Lemon-Marinated Brussels Sprouts with Parsley and Shallots
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Lemon-Marinated Brussels Sprouts with Parsley and Shallots
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Ingredients
Servings:
Instructions
For Brussels sprouts
  1. Clean Brussels sprouts and trim off bottom 1/4 inch of their core, removing any loose leaves. Pierce their cores with a small paring knife.
  2. Fill a large bowl with cold water and set it aside. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments, then drain again.
  3. Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss them with lemon zest, shallots, parsley and minced garlic.
For Dressing
  1. Whisk olive oil and lemon juice together until thick and pale yellow.
  2. Pour dressing over sprouts and toss.
  3. Refrigerate for at least one hour. These are most flavorful after a day of cooking.
Recipe Notes
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