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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.

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

20 mins
25 mins
1 hr
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

126 calories; fat 9g; saturated fat 1g; carbohydrates 9g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 2g; protein 4g; vitamin a 680.3IU; vitamin c 63.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 40.3mcg; sodium 346mg; potassium 362mg; calcium 40.4mg; iron 1.4mg.