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Marinated Brussel Sprouts

 Marinated Brussel Sprouts
20 ServingsPrep: 15 min. + marinating


  • 3/4 pound small fresh brussels sprouts, trimmed
  • 3/4 cup Italian salad dressing
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon dill weed


  • Cut an “X” in the core of each brussels sprout. In a large saucepan,
  • bring 1 in. of water and brussels sprouts to a boil. Reduce heat;
  • cover and simmer for 10-12 minutes or until tender. Drain and
  • immediately place brussels sprouts in ice water. Drain and pat dry.
  • In a large resealable plastic bag, combine the salad dressing, onion,
  • garlic, parsley and dill weed; add the brussels sprouts. Seal bag
  • and turn to coat; refrigerate overnight.
  • Drain and discard marinade. Serve brussels sprouts with toothpicks.
  • Yield: about 1-1/2 dozen.