10-Minute Marinated Brussels Sprouts (No Cooking Required)

These marinated Brussels sprouts turn the humble vegetable into a bright, tangy salad that takes almost no effort. Thinly sliced raw sprouts get tossed with a lemon-Dijon dressing and soften just enough to become tender-crisp.

The whole thing comes together in about 10 minutes, and it only gets better as it sits. It’s the kind of side dish you can pull out of the fridge on a busy weeknight and feel genuinely good about eating.

What Makes These Sprouts So Good

The first time I tried raw Brussels sprouts in a salad, I was surprised by how much I enjoyed the crunch. Here, a quick lemon-garlic dressing does the work of breaking down the tough leaves just a little, leaving you with something that tastes fresh and lively, not grassy.

A tangy mustard dressing clings to every shred, and the longer the sprouts sit, the more flavor they soak up. I keep coming back to this recipe because it’s fast, holds well, and makes even the most skeptical eaters reach for seconds.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced: look for firm, tight heads; a mandoline makes quick work of slicing.
• 1/4 cup extra-virgin olive oil: use a good-quality oil since it drives the dressing.
• 2 tbsp fresh lemon juice: bottled works in a pinch, but fresh tastes brighter.
• 1 tbsp Dijon mustard: adds tang and helps the dressing emulsify.
• 1 garlic clove, minced: a small clove keeps it from overpowering.
• 1/2 tsp kosher salt: plus more to taste.
• 1/4 tsp black pepper: freshly ground is best.
• Optional for serving: shaved Parmesan cheese, red pepper flakes, toasted almonds, or a handful of chopped parsley.

Variations / Substitutions

• Swap the acid: lime juice or red vinegar work well in place of lemon. You’ll get a slightly different zip.
• Skip the mustard: if Dijon isn’t your thing, a teaspoon of honey or maple syrup adds a gentle sweetness that balances the acid.
• Add heat: a pinch of red pepper flakes in the dressing gives you a nice kick without overwhelming the sprouts.
• Go dairy-free: leave out the Parmesan and use toasted walnuts or sunflower seeds for a similar salty crunch.
• Add fresh herbs: a handful of chopped parsley, mint, or dill folded in just before serving brightens the whole bowl.

Creamy Seafood Stuffed Shells are the main dish we love pairing with these sprouts.

How to Make 10-Minute Marinated Brussels Sprouts

Step 1: Whisk the Dressing

In a large bowl, whisk together the 1/4 cup olive oil, 2 tablespoons lemon juice, the tablespoon of Dijon mustard, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth and emulsified. This takes about 30 seconds of vigorous whisking. Taste and add a pinch more salt if it needs it.

Step 2: Shred the Sprouts

Trim the stem ends off your pound of Brussels sprouts and remove any tough outer leaves. Slice each sprout crosswise as thinly as you can, about 1/8 inch thick. A mandoline makes this fast, but a sharp chef’s knife also gets you there. You want thin ribbons that will easily soak up the dressing.

Step 3: Toss and Massage the Sprouts

Add the sliced sprouts to the bowl with the dressing. Use your hands to toss everything together, then gently massage the shreds for 1 to 2 minutes. This helps the sprouts soften and start to wilt just a little, so they’re tender and still crunchy.

Step 4: Top with Parmesan and Serve

Let the dressed sprouts sit on the counter for at least 10 minutes, or up to an hour if you have the time. Right before serving, shave a generous amount of Parmesan over the top and scatter on a few red pepper flakes or toasted nuts. The bright, tangy salad looks gorgeous in a shallow bowl with the Parmesan ribbons catching the light.

A Few Tips

• Use a mandoline if you have one. The uniform, paper-thin slices absorb the dressing more evenly and look prettier in the bowl.
• Don’t skip the 10-minute rest. It gives the acid time to mellow the raw edge and turn the sprouts silky without cooking.
• If the salad looks dry after sitting, revive it with a tiny extra drizzle of lemon juice or olive oil right before serving.
• For a vegan version, swap the Parmesan for toasted almonds or pumpkin seeds and toss them in at the same time.

Scaling up for a crowd? Here’s how:

Storing Leftover Sprouts

• Refrigerate: tuck the salad into an airtight container. It keeps well for up to 3 days. The flavor deepens overnight, so it’s even better the next day.
• Serve cold: pull it straight from the fridge. No reheating needed, and the sprouts stay crisp. If you added cheese or nuts, stir in a fresh handful right before eating for the best texture.

What Goes Well With These Sprouts

The tangy, crunchy sprouts cut through richer meats beautifully. Pile them next to grilled salmon, where the fatty fish and bright salad balance each other. They’re also a great companion to roasted chicken thighs or a warm grain bowl with quinoa and chickpeas. The acidity cleans everything up without weighing you down.

Frequently Asked Questions

Can I use a food processor to shred?

Yes. Use the slicing disc for thin, even rounds, but be careful not to over-process or they’ll turn to mush.

How long do they need to marinate?

At least 10 minutes for a nice wilt, but they can sit for up to 2 hours on the counter or overnight in the fridge with no problem.

Do I need to blanch the sprouts first?

No. The dressing does the softening work all on its own, and they keep a fresh crunch that blanching would take away.

Can I make this vegan?

Absolutely. Skip the Parmesan and use toasted walnuts or a sprinkle of nutritional yeast for that savory finish.

10-Minute Marinated Brussels Sprouts Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 180

Ingredients Method Notes

Ingredients

  

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Optional for serving: shaved Parmesan, red pepper flakes, toasted almonds

Method

 

1. In a large bowl, whisk the olive oil, lemon juice, Dijon, garlic, salt, and pepper until smooth.
2. Trim the Brussels sprouts and slice them thinly, about 1/8 inch thick.
3. Add the sprouts to the bowl and toss with your hands, massaging gently for 1 to 2 minutes.
4. Let the salad rest for at least 10 minutes, then top with shaved Parmesan and serve.

Notes

The longer the sprouts sit in the dressing, the softer and more flavorful they get, so feel free to make this a few hours ahead. If you are adding cheese or nuts, wait and stir them in right before serving so they stay crunchy.