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.