When you saw the title of this post, hopefully you didn’t cringe, wrinkle your nose, or scoff with disgust. I need you to step outside of the box for a minute and support this oft mistreated, healthy little globe of green goodness.
I am one of those people who, hopefully like you, is willing to give Brussels sprouts another chance to prove themselves after countless mothers tortured our very existence by forcing us to endure meals with the overcooked, stinky little orbs drowning in butter sauce.
If you haven’t already tried simply roasting Brussels sprouts with a splash of olive oil and a sprinkle of salt and pepper, then you must. In the meantime, you need to, at the very least, consider moving in a completely different direction. Think antipasto platter for a moment. Cheeses, salami, olives, roasted red bell peppers. Very distinct flavors that are always looking for a new friend to join the party. Enter chilled, marinated Brussels sprouts, precooked by being dropped into a pot of boiling salted water, left alone with the flame turned off (you know how much I love that method) and then refrigerated overnight in a jar of garlic-infused tomato sauce. Nearly fat-free and wonderfully crunchy, would you believe me if I told you these didn’t have that characteristic Brussels sprout taste?
Marinated Brussels Sprouts
Recipe slightly adapted from The California Heritage Cookbook
1-1/2 pound of fresh Brussels sprouts
2 teaspoons grated onion
1 cup tomato sauce
1 large clove garlic, split in half, germ removed and crushed
1 teaspoon sugar
Pinch cayenne pepper
1-1/2 teaspoons olive oil
2-1/2 tablespoons cider vinegar
1/4 teaspoon dill
1 large bay leaf
Rinse the Brussels sprouts, trim the base if needed, and remove any discolored outer leaves. Using a sharp knife, pierce the base to insure even cooking. Bring a pot of water up to a boil, salt the water and add the sprouts. Turn off the heat and allow sprouts to cool in the water. Using a quart-sized container or jar with a leak-proof lid, combine remaining ingredients. Add the Brussels sprouts and invert the covered container, allowing the marinade to cover the sprouts. Refrigerate for a minimum of 24 hours. Remove the bay leaf before serving.