You haven’t had Brussels Sprouts until you have had marinated Brussels Sprouts. Tarragon vinegar provides incredible flavor. I make a batch of these and keep in the fridge for a quick grab and go snack.
Brussels sprouts get such a bad rap. There are people who are insistent that Brussels sprouts are hideous. Back in the day, the only way Brussels sprouts were prepared was by boiling them, leaving them mushy and flavorless. However, I grew up eating tarragon marinated Brussels sprouts and let me tell you – to this day this is one of my most favorite recipes. As a matter of fact, when I was approached to write a Vegetarian cookbook, it is the one recipe that was non negotiable – it was going in the book.
I have gotten the pickiest of eaters to try these and rarely has anyone snubbed their nose. Even my 8-year old nephew will eat these and his diet consists of chicken nuggets and cheese just like every other little.
These marinated Brussels sprouts were always on the the table at Thanksgiving. These and my Mom’s uber cheesy green bean casserole. Although she made these at various times throughout the year, these were a staple at family gatherings.
It’s unclear where the recipe actually came from. I believe it was my Czechslovakian Grandmother who passed this along to her children, with my Mom passing this down to me. The original recipe used vegetable oil, but I have since substituted the vegetable oil for extra virgin olive oil and I haven’t noticed much a change in flavor. I think the olive oil makes it just a little wee bit healthier.
The beauty of this recipe is that it’s not only super easy, it’s very versatile. You can marinate about anything here – broccoli, cauliflower, carrots – the list is endless.
I always make a double batch of this and stash it in the fridge for a quick snack. I may be a little obsessive though, I pop them into my mouth like candy. I suppose there are worse things to be addicted to.
I recently made this recipe using a mason jar and asparagus spears. It was a hit at a potluck picnic I went to.
It’s the tarragon vinegar that is the real star here. Tarragon has such a unique flavor and it pairs rather well with the bitterness of Brussels sprouts. When the sprouts are refrigerated, they become a bit crispy making them extra tasty.
- 1-16 oz. package frozen Brussels sprouts
- 1-16 oz. package frozen veggie mix, broccoli, carrots and cauliflower
- 1 cup tarragon vinegar
- 3/4 cup pure extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon hot sauce
- Cook the Brussels sprouts and veggies in the microwave according to package directions.
- Combine the vinegar, oil, garlic, sugar, salt, and hot sauce in a large bowl.
- Add the Brussels sprouts and veggies to the marinade and cover with aluminum foil or plastic wrap.
- Let the veggies marinade in the refrigerator for 4-5 hours or overnight, stirring occasionally.
Check out these other recipes with Brussels sprouts: