Marinated briefly in a umami rich brine before roasting brings out Brussels sprouts savory goodness and infuses them with a smoky depth. For an extra touch, sprinkle with a bit of freshly grated garlic or freshly cracked pepper.
INGREDIENTS:
2 lbs. fresh whole Brussels sprouts, cleaned and trimmed
2 quarts water
1/2 cup kosher salt
1/2 cup sugar
1/4 cup soy sauce
3 tablespoons olive oil
1 teaspoon freshly ground pepper
Freshly grated garlic (optional, but good!)
METHOD:
In a large bowl, combine water, salt, sugar, and soy sauce.
Add Brussels sprouts and marinate for 1 hour. Drain sprouts. Do not rinse.
Heat oven to 400°F.
Pour olive oil on a baking sheet. Add black pepper and drained sprouts and roll sprouts in oil to coat evenly. Roast sprouts for 35-40 minutes or until tender and edges are caramelized.
SOURCE: Inspired by Kikkoman’s
