Marinated Brussels Sprouts

This has been a great year for Brussels sprouts. I’ve frozen some and have more to go.
You may notice in Noel’s post where he shows how he covers the garden with leaves
for the winter. He’ll have to work around the three plants still remaining in the garden.
Brussels sprouts do get sweeter after some freezing temperatures. In fact, it was 20
degrees here last week and they are still perfectly edible.

Marinated Brussels sprouts make a great side salad or can be added to a charcuterie
platter.

Recipe:
12 -16 ounces Brussels sprouts, cleaned and cut in half
1 shallot, minced or 2-3 T. red onion, minced
4 T. olive oil
2 T. Balsamic vinegar
¼ tsp. salt or to taste

Drop the sprouts in boiling water for 3-4 minutes, depending upon their size or desired
softness. Meanwhile, mix the dressing. Drain sprouts, add to marinade. Let stand for
at least two hours or overnight in the fridge. Be sure to gently mix them a few times to
help the marinade soak into the sprouts. Enjoy!