Recipes and Cooking Brined Skillet-Roasted Brussels Sprouts 4.8 (6) 1 Review This Brussels sprouts recipe has even more flavor than other roasted Brussels sprouts thanks to a soak in a saltwater brine. Then season your roasted Brussels sprouts with mustard seeds and cracked black pepper. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Roast Time: 25 mins Stand Time: 1 hrs Total Time: 1 hrs 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound Brussels sprouts 8 cup cold water ½ cup kosher salt ¼ cup olive oil 1 teaspoon mustard seeds ¼ teaspoon cracked black pepper ¼ teaspoon kosher salt (optional) Directions Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve any large Brussels sprouts; set aside. For brine, in a very large bowl or deep container stir together the 8 cups cold water and 1/2 cup kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture, making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand at room temperature for 1 hour. Drain Brussels sprouts; do not rinse. In a 12-inch cast-iron skillet or shallow roasting pan toss Brussels sprouts with olive oil to coat. Roast Brussels sprouts, uncovered, in a 350 degree F for 25 to 30 minutes or until tender, stirring once halfway through roasting. Meanwhile, in a small skillet heat mustard seeds over medium-low heat about 5 minutes or until seeds are lightly toasted, shaking skillet occasionally. Remove seeds from skillet and crush seeds slightly. Add crushed seeds, the cracked black pepper, and, if desired, the 1/4 teaspoon kosher salt to cooked Brussels sprouts, tossing well. Serve immediately. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 126 Calories 9g Fat 9g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 126 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 346mg 15% Total Carbohydrate 9g 3% Total Sugars 2g Protein 4g Vitamin C 63.8mg 319% Calcium 40.4mg 3% Iron 1.4mg 8% Potassium 362mg 8% Folate, total 40.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.