Roasted Brined Brussels Sprouts

Roasted Brined Brussels Sprouts
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    10 People
  • VIEWS
    25

Unlock the hidden potential of Brussels sprouts with this transformative recipe. A simple brine, infused with the umami depth of soy sauce and a touch of sweetness, elevates these humble vegetables to a culinary delight. Roasting to perfection yields crispy, caramelized exteriors and tender, flavorful hearts.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Fiber
    4 g
  • Protein
    4 g
  • Saturated Fat
    1 g
  • Sodium
    4951 mg
  • Sugar
    12 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400°F (200°C). (5 minutes)

Image Step 02
02 Step

Recipe View Prepare the Brine: In a large bowl, whisk together water, kosher salt, sugar, and soy sauce until the salt and sugar are completely dissolved. (5 minutes)

Image Step 03
03 Step

Recipe View Brine the Sprouts: Add the halved Brussels sprouts to the brine, ensuring they are fully submerged. Let them soak for 1 hour, allowing the flavors to penetrate. (60 minutes)

Image Step 04
04 Step

Recipe View Drain and Season: After brining, drain the Brussels sprouts thoroughly (do not rinse). In the same bowl, toss them with olive oil and freshly ground black pepper, ensuring they are evenly coated. (5 minutes)

Image Step 05
05 Step

Recipe View Roast to Perfection: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 35-40 minutes, or until they are deeply caramelized and tender, flipping halfway through for even browning. (40 minutes)

Image Step 06
06 Step

Recipe View Serve immediately and enjoy!

For extra flavor, try adding a pinch of red pepper flakes to the Brussels sprouts before roasting.
If you don't have time to brine for a full hour, even a 30-minute brine will make a noticeable difference.
Don't overcrowd the baking sheet! Overcrowding will steam the sprouts instead of roasting them, resulting in soggy sprouts. Use two baking sheets if necessary.
A squeeze of lemon juice or a drizzle of balsamic glaze adds a bright, acidic finish to the roasted sprouts.

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Johan Daugherty

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Elta Bernier

    The perfect side dish for any meal. I've made these several times and they always come out great.

  • Marcelle Davis

    These were so easy to make and absolutely delicious! My family devoured them.

  • Germaine Bahringer

    The brining step is key! Don't skip it. These are the best Brussels sprouts I've ever had.

  • Cedrick Franeyondricka

    I never liked Brussels sprouts until I tried this recipe! The brining makes all the difference.

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