Brined Skillet Roasted Brussels Sprouts Recipes

ROASTED BRINED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F. Trim stems and remove wilted leaves from Brussels sprouts; rinse under cold water. In a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. Add sprouts to the brine mixture (make sure they are submerged). Brine for 1 hour.
• Drain the Brussels sprouts, do not rinse. Toss the sprouts with olive oil and black pepper. Bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.

PAN-ROASTED BRUSSELS SPROUTS

Steps:

• Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
• Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.

BRINED SKILLET-ROASTED BRUSSELS SPROUTS

Steps:

• In large bowl stir together water& kosher salt.
• Add brussels sprouts to salt mixture, weigh sprouts down with plate to make sure they are completely submerged~ let stand 1 hour.
• Pre-heat oven to 350 degrees.
• Drain sprouts; do not rinse.
• In large heavy skillet (cast iron) or roasting pan toss sprouts with olive oil and roast, uncovered for 25 minutes.
• Meanwhile heat mustard seeds over med heat until seeds are lightly toasted; remove and crust slightly.
• Add seeds, sea salt and crushed pepper to the roasted sprouts~ toss well and serve!

SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK

Steps:

• Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
• Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl.
• Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.