These petite vegetables soak up the salty brine, boosting their flavor. Then they're skillet-roasted and tossed with seasoned mushrooms to make a tasty side dish for meat or chicken.

Source: Midwest Living


Recipe Summary

25 mins
5 mins
30 mins
1 hr
2 hrs
6 side-dish servings


Ingredient Checklist


Instructions Checklist
  • 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

165 calories; fat 13g; cholesterol 10mg; saturated fat 4g; carbohydrates 10g; mono fat 8g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 5g; vitamin a 923.2IU; vitamin c 88mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 68.5mcg; sodium 711mg; potassium 506mg; calcium 50.5mg; iron 1.6mg.