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Brined Brussels Sprouts with Lemony Mushrooms
Cook: 5 mins
Roast: 30 mins at 350°F
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
1. 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.
2. 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.
3. 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.
4. Remove from heat. Pour mushroom mixture over cooked Brussels sprouts, tossing well. Makes 6 side-dish servings.
I never liked brussels sprouts, but this recipe not only makes them edible, it makes them delicious!!!
4/21/2011 06:31:43 PM Report Abuse