Can you convert a Brussel Sprout denier into a lover with this Marinated Brussel Sprout recipe? If you ask me, it will definitely give you at least a fighting chance. The sticky, savoury-sweet balsamic marinade somehow permeates the sprouts making them deliciously more-ish. On top of that, you can choose to roast, air fry or wok fry them, depending on your mood and oven space.
Brussel sprouts are a classic side dish at Christmas. There's a running joke that once Halloween is over, it's time to put the brussel sprouts on to boil. (ewwww) These marinated Brussel Sprouts are nothing like that! They're tangy, savoury and slightly sweet, with a hint of garlic for extra flavour.
You can choose how you cook them too, each way has its benefits Roast, Wok or Air Fry. I like to pan or wok fry them at Christmas, mostly because by the time my oven is full of a main such as my famous Mushroom, & Butternut Christmas Filo Wreath Pie, some classic Vegan Crispy Roast Potatoes and maybe some Swede chips that have snuck into the air fryer, there isn't room for much else to go in there.
Better yet, this easy side dish can be prepped completely and left to marinade overnight, leaving all that there is to do on the day is a quick turn in the hot wok at the same time as you finish up the Onion and Red Wine Gravy.
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🥗Ingredients
- Brussel Sprouts-Choose bouncy fresh brussel sprouts. You will need to take off any brown or tough outer leaves.
- Balsamic Vinegar-Simple balsamic vinegar has a depth and sweetness that pairs beautifully with the sprouts.
- Soy Sauce-Salty and full of umami flavour. Choose Kikkoman (my favourite) Alternatively choose tamari or aminos if you need this recipe to be gluten-free.
- Garlic-Fresh garlic. Be generous.
- Olive Oil-Just a little to stir fry the sprouts.
- Brown Sugar- This balances the saltyness of the soy sauce and makes the marinade ever so slightly addictive.
See recipe card for the full quantities.
👩🍳Instructions
The steps for making this simple marinated brussel sprouts recipe are pretty easy.
- Remove any hard or brown outer leaves from the brussel sprouts. Chop into halves or quarters. Finely chop the garlic.
2. Put all the marinade ingredients together and mix.
3. Add the brussel sprouts to the marinade and toss. Cover and leave in the fridge for at least one hour, and up to 24 hours.
4. Heat your wok really high and add a little oil. Drain the marinade off then, flash wok the sprouts for 4-5 minutes so they are tender and blackened on the outside. (see variations below for other cooking methods)
Hint: the sprouts can be left up to 48 hours in the marinade. They're pretty tough, so won't go soggy. The longer you leave them, the more marinade they can absorb!
🌶Substitutions
This recipe is super simple, but you could change it up in a few different ways.
- Flower Sprouts - instead of brussel sprouts, try and find those little sprouts that look like flowers. They're sometimes called Kalettes which to me sounds like a very wholesome cheerleading team. (I don't make the names up! promise.)
- Cabbage or Kale- Chop some savoy cabbage or curly kale and give it the same marinade treatment and cooking method of choice.
- Vegan Bacon- add your favourite 'facon' in at the cooking stage.
- Chilli- a sprinkle of heat is always nice on vegetables.
- Maple Syrup- swap out the brown sugar for a little maple syrup or agave.
- Gluten-Free- choose tamari, coconut aminos or gluten-free soy sauce to make this dish gluten-free.
🍲Cooking Variations
If you have room in your oven or want to cook Brussel Sprouts at a time that isn't Christmas (it is allowed you know). Try these two alternative methods:
- Roast: Drain the brussel sprouts and put onto a lined baking sheet. Spray with a little oil. Bake at 180C/356F for 25-30 minutes or until crispy.
- Air Fry: Drain the brussel sprouts and put into the air fryer basket. Spray with a little oil. Air Fry at 180C/356F for 7-10 minutes or until crispy.
🔪Equipment
To wok fry these sprouts, you'll need a good wok, alternatively use a heavy-based frying pan.
This recipe is great made in an air fryer. I love my Ninja Foodie Grill and Air fryer, so can personally recommend that! Otherwise, you can just use your oven
🥫Storage
To pre-make these sprouts (perfect if you're prepping a big Christmas or Thanksgiving dinner) marinate them up to 48 hours in advance.
To store post-cooking, put into an airtight container in the fridge for up 3-4 days. They will taste amazing reheated into a hash with some roast potatoes!
❗Top tip
Cut the brussel sprouts into halves or quarters to ensure they really absorb the flavour of the sticky balsamic marinade.
❓FAQ
Absolutely. That's what makes this recipe kind of genius. Prepare the sprouts first when prepping all your side dishes and let them marinate. Or prepare them the day or even two days before cooking them before finishing them in the pan or air fryer just before serving.
Any of the crunchier, slightly tougher green veggies would work. Think savoy cabbage, kale or broccoli.
📖 Recipe
Marinated Brussel Sprouts with Sticky Balsamic
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 500 g (5 ⅔ cups) Brussel Sprouts
- 2 tablespoon balsamic vinegar
- 2 cloves garlic (or more! )
- 2 tablespoon soy sauce
- 1 tablespoon brown sugar (or maple syrup)
- 1 teaspoon olive oil
Instructions
- Prepare the brussel sprouts by removing any brown outer leaves and halving or quartering them500 g Brussel Sprouts
- Finely chop the garlic.2 cloves garlic
- Mix the Soy Sauce, Balsamic, Garlic and brown sugar together to form the marinade.2 tablespoon balsamic vinegar, 2 tablespoon soy sauce, 1 tablespoon brown sugar, 2 cloves garlic
- Add the brussel sprouts and toss, ensuring that all the sprouts are covered in marinade.
- Cover and put aside for at least an hour and up to 48 hours.
- Heat a wok to smoking and add a little oil. Drain the sprouts and flash fry for 3-4 minutes until golden and crispy. See notes below for alternative cooking methods.1 teaspoon olive oil
Notes
- Roast: Drain the brussel sprouts and put onto a lined baking sheet. Spray with a little oil. Bake at 180C/356F for 25-30 minutes or until crispy.
- Air Fry: Drain the brussel sprouts and put into the air fryer basket. Spray with a little oil. Air Fry at 180C/356F for 7-10 minutes or until crispy.
- Flower Sprouts - instead of brussel sprouts, try and find those little sprouts that look like flowers. They're sometimes called Kalettes which to me sounds like a very wholesome cheerleading team. (I don't make the names up! promise.)
- Cabbage or Kale- Chop some savoy cabbage or curly kale and give it the same marinade treatment and cooking method of choice.
- Vegan Bacon- add your favourite 'facon' in at the cooking stage.
- Chilli- a sprinkle of heat is always nice on vegetables.
- Maple Syrup- swap out the brown sugar for a little maple syrup or agave.
- Gluten-Free- choose tamari, coconut aminos or gluten-free soy sauce to make this dish gluten free.
Gina Abernathy says
Made these last night for dinner and they were great. I roasted them in the oven for about 30 minutes.
Toni says
I really enjoy the combination of flavors!! This is really good!
Jen says
Such a delicious side dish!! A new favorite at my house!
Kathleen says
I've never marinated brussels sprouts like this. They look and sound amazing. They are a perfect side dish.
Michelle says
I love all of the flavor from the balsamic glaze!