Marinated Brussels Sprouts — The Side Dish at the Table Where Everything Got Made

The first real podcast episode is recorded. Episode 1: 'Why We Cook.' Thirty minutes of me making Mom's pot roast while talking about Donna Abernathy and deployments and the kitchen that held everything together. The production company added music — gentle, acoustic, the kind that sounds like a kitchen at golden hour. The sizzle of the sear. The bubble of the braise. My voice over it all, telling the story. I listened to the playback and cried. Not because it was sad — because it was REAL. Because my voice, in my kitchen, telling my mother's story over the sound of her pot roast — that's everything I've ever wanted to say, said in the most natural way possible. Sarah listened. 'This is the best thing you've ever made. Not written. Made.' Not written. Made. Like cooking. Like the pot roast itself. The podcast is MADE, not written. Episode releases in August, timed with the cookbook launch. The one-two punch: read the recipes, hear the stories. Caleb's summer reading is now entirely marine biology. He read a book about Jacques Cousteau and declared him 'the most amazing person who ever lived.' Ryan, slightly wounded: 'More amazing than a Marine?' Caleb considered this carefully: 'Cousteau went DEEPER.' Can't argue with depth. Hazel has entered the 'drawing on everything' phase. Walls, tables, her own arms, Di-Di. Pink crayon everywhere. The house looks like a flamingo exploded. Made Mom's pot roast. The Episode 1 pot roast. The recipe that sounds as good as it tastes. Episode 1. The sizzle. The story. The making.

The pot roast was the star of Episode 1 — it always is — but no meal in Mom’s kitchen ever landed on the table alone. These marinated Brussels sprouts have been part of that dinner for as long as I can remember, bright and tangy against the deep, slow richness of the braise. The night I listened back to the recording and cried in my own kitchen, this was on the table too — quiet, reliable, doing exactly what it’s always done. Some things don’t need to be the main story to be essential to it.

Marinated Brussels Sprouts

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min (plus 1 hr marinating) | Servings: 6

Ingredients

• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh parsley

Instructions

1. Blanch the sprouts. Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 4—5 minutes, until just tender but still bright green. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
2. Make the marinade. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, oregano, salt, and black pepper until smooth and emulsified.
3. Combine. Place the dried Brussels sprouts and sliced red onion in a large bowl. Pour the marinade over the top and toss well to coat every piece evenly.
4. Marinate. Cover the bowl and refrigerate for at least 1 hour, or up to overnight. Toss once or twice as the sprouts marinate to redistribute the dressing.
5. Finish and serve. Just before serving, toss with fresh parsley. Taste and adjust salt or vinegar as needed. Serve chilled or at room temperature alongside your main dish.

Nutrition (per serving)

Calories: 110 | Protein: 4g | Fat: 7g | Carbs: 10g | Fiber: 4g | Sodium: 210mg