Recipe: Lemon-Marinated Brussels Sprouts With Parsley and Shallots

(Image credit: Faith Durand)

Yesterday we gave you a tip on keeping your Brussels sprouts bright green, and now here is a recipe that will show off that bright, fresh color — even in the dead of winter.

(Image credit: Apartment Therapy)

We love this easy recipe for several reasons. First of all, it brings color to the winter table. Brussels sprouts stay delicious and fresh through the winter, and their vibrant color is welcome during the cold months when it seems that there are no green vegetables left.

Secondly, they are a wonderful make-ahead recipe! They get better and better as they sit in the refrigerator. Do let them come to room temperature before serving.

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Lemon-Marinated Brussels Sprouts With Parsley and Shallots



  • 2 pounds

    Brussels sprouts

  • 3/4 cup

    olive oil

  • 2

    lemons, zested and juiced

  • 2

    large shallots, peeled and sliced

  • 1/2 cup

    parsley, chopped fine

  • 4

    large cloves garlic, minced

  • Kosher salt

  • Fresh-ground black pepper



  1. Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, removing any loose leaves as you do so. Pierce their cores with a small paring knife or a vegetable peeler.

  2. Fill a large bowl with cold water and set it aside or in the sink. 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 with the lemon zest, shallots, parsley, and minced garlic.

  4. Make the dressing: Whisk the olive oil and lemon juice together vigorously until thick and pale yellow.

  5. Pour the dressing over and toss. Refrigerate for at least an hour — but be aware that these are really better a day after cooking.