These Brined and Roasted Brussels Sprouts redefine how good Brussels sprouts can be. A quick soak in an umami-rich brine — made with soy sauce, salt, and a touch of sugar — seasons them deeply from the inside out, creating perfectly tender sprouts with caramelized, smoky edges once roasted. The result is a savory, slightly sweet balance that highlights their natural flavor and gives them irresistible depth. Add freshly grated garlic or a sprinkle of cracked black pepper before serving, and you’ll have a simple side that feels both rustic and refined — ideal for weeknight dinners or holiday spreads.
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 mixing bowl, whisk together the water, kosher salt, sugar, and soy sauce until the salt and sugar dissolve.
Add the Brussels sprouts to the brine, ensuring they are fully submerged. Let marinate for 1 hour at room temperature. Drain well but do not rinse — the residual seasoning will enhance flavor during roasting.
Preheat oven to 400°F. Spread the olive oil on a large rimmed baking sheet. Add the drained Brussels sprouts and sprinkle with black pepper. Roll them in the oil to coat evenly.
Roast for 35–40 minutes, stirring halfway through, until the sprouts are tender inside and the outer leaves are caramelized and crisp.
Transfer to a serving dish and top with freshly grated garlic, if desired, or an extra crack of black pepper. Serve hot.
SERVING SUGGESTIONS:
- Serve alongside roasted meats, poultry, or grilled salmon.
- Toss with a drizzle of balsamic glaze or honey for a sweet-savory finish.
- Sprinkle with Parmesan or crushed red pepper flakes before serving for extra depth.
YIELD: Serves 6
