Brined Skillet-Roasted Brussels Sprouts

1. 1

   In large bowl stir together water& kosher salt.

2. 2

   Add brussels sprouts to salt mixture, weigh sprouts down with plate to make sure they are completely submerged~ let stand 1 hour.

3. 3

   Pre-heat oven to 350 degrees.

4. 4

   Drain sprouts; do not rinse.

5. 5

   In large heavy skillet (cast iron) or roasting pan toss sprouts with olive oil and roast, uncovered for 25 minutes.

6. 6

   Meanwhile heat mustard seeds over med heat until seeds are lightly toasted; remove and crust slightly.

7. 7

   Add seeds, sea salt and crushed pepper to the roasted sprouts~ toss well and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.