• 5 Ratings

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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Makes 6 servings.

Nutrition Facts

126 calories; 9 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 346 mg sodium. 362 mg potassium; 9 g carbohydrates; 4 g fiber; 2 g sugar; 4 g protein; 680 IU vitamin a; 64 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0