Brined Skillet-Roasted Brussels Sprouts

Ingredients · for 4 (scales to your household)

• 1 1/2 pounds Brussels sprouts $8.99
• 8 cups Cold water $0.01
• 1/2 cup Kosher salt $1.29
• 1/4 cup Olive oil $0.77
• 1 teaspoon Mustard seeds $0.05
• 1/4 teaspoon Cracked black pepper $0.03
• 1/4 teaspoon Kosher salt $0.01

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. 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.
2. 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.
3. 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.
4. Makes 6 servings.

Per serving