Brussels Sprouts Hors D’oeuvres
by Dr Jo
4 cups small Brussels sprouts, trimmed and washed (or cauliflower or broccoli florets)
1 cup water
½ cup fresh lemon juice
2 garlic cloves, peeled and crushed
1 bay leaf
1 tablespoon chopped fresh parsley
½ teaspoon each of dried oregano, basil, and thyme
½ teaspoon sea salt (optional)
¼ teaspoon freshly ground pepper
¼ cup olive oil
With a paring knife, score the base of each Brussels sprout with an “X” before steaming.
This facilitates cooking and allows the marinade to penetrate the cooked sprouts. Steam until crisp-tender. Run sprouts quickly under cool water to halt the cooking process, drain, and set aside in a bowl.
Bring remaining ingredients (except olive oil) to a boil in a small saucepan and remove from heat. When mixture cools slightly, add olive oil. Pour marinade over sprouts and refrigerate for 2 hours or more.
Remove from refrigerator 30 minutes before serving to take off the chill. Arrange on a platter and serve with toothpicks.
4 cups small Brussels sprouts, trimmed and washed (or cauliflower or broccoli florets)
1 cup water
½ cup fresh lemon juice
2 garlic cloves, peeled and crushed
1 bay leaf
1 tablespoon chopped fresh parsley
½ teaspoon each of dried oregano, basil, and thyme
½ teaspoon sea salt (optional)
¼ teaspoon freshly ground pepper
¼ cup olive oil
With a paring knife, score the base of each Brussels sprout with an “X” before steaming.
This facilitates cooking and allows the marinade to penetrate the cooked sprouts. Steam until crisp-tender. Run sprouts quickly under cool water to halt the cooking process, drain, and set aside in a bowl.
Bring remaining ingredients (except olive oil) to a boil in a small saucepan and remove from heat. When mixture cools slightly, add olive oil. Pour marinade over sprouts and refrigerate for 2 hours or more.
Remove from refrigerator 30 minutes before serving to take off the chill. Arrange on a platter and serve with toothpicks.