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Brined Brussels Sprouts with Lemony Mushrooms
- Yield: 6 side-dish servings
- Prep 25 mins
- Cook 5 mins
- Roast 30 mins
- Stand 1 hr
Ingredients
-
1 1/2
pounds
Brussels sprouts
-
8
cups
cold water
-
1/2
cup
kosher salt
-
1/4
cup
olive oil
-
2
tablespoons
butter
-
2
cups
sliced cremini, shiitake or button mushrooms (about 4-oz)
-
2
tablespoons
snipped fresh chives
-
1
tablespoon
lemon juice
-
1/4
teaspoon
lemon-pepper seasoning
Directions
- Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve any large Brussels sprouts; set aside. In a very large mixing bowl or deep container, stir together the cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture, making sure the sprouts are completely submerged (weigh down with a plate, if necessary, to keep sprouts submerged). Let stand 1 hour.
- Drain sprouts; rinse well. In a very large cast-iron skillet or roasting pan, toss sprouts with oil. Roast, uncovered, in a 350 degree F oven 30 to 35 minutes, or until tender; stirring once.
- Meanwhile, in a medium skillet, melt butter over medium heat. Add mushrooms and chives and cook over medium heat about 5 minutes, or until mushrooms are tender and golden brown, stirring occasionally. Add lemon juice and lemon-pepper seasoning to mushroom mixture.
- Remove from heat. Pour mushroom mixture over cooked Brussels sprouts, tossing well. Makes 6 side-dish servings.
Nutrition Facts
(Brined Brussels Sprouts with Lemony Mushrooms)
Folate (µg) 69, Monosaturated fat (g) 8, Niacin (mg) 2, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 4, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0, vit. C (mg) 88, Riboflavin (mg) 0, iron (mg) 2, calcium (mg) 50, sugar (g) 3, Potassium (mg) 506, vit. A (IU) 923, sodium (mg) 711, cal. (kcal) 165, pro. (g) 5, chol. (mg) 10, sat. fat (g) 4, carb. (g) 10, Fat, total (g) 13