Brined and Roasted Brussels Sprouts


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


In a large bowl, combine water, salt, sugar and soy sauce.

Add Brussels sprouts and marinate 1 hour. Drain sprouts. Do not rinse.

Heat oven to 400°F.

Pour olive oil on 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: Kikkoman’s

Print Friendly, PDF & Email