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Roasted Brined Brussels Sprouts

Rated as 3.88 out of 5 Stars
45

"A brining solution with soy sauce and sugar brings out all the flavor of these crisp but tender roasted Brussels sprouts."
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Ingredients

servings 118
Original recipe yields 10 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • *May substitute Gluten Free Soy Sauce
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts


Per Serving: 118 calories; 4.3 18.3 3.9 0 4951 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I lovE the recipe. I added balsamic vinegar to the olive oil when cooking. I also added crisped pancetta and trader Joe's roasted peppers. YUM!!!!

Most helpful critical review

This was prepared as written and I couldn't taste anything but common brussells sprouts. No improvment at all.

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This was prepared as written and I couldn't taste anything but common brussells sprouts. No improvment at all.

I lovE the recipe. I added balsamic vinegar to the olive oil when cooking. I also added crisped pancetta and trader Joe's roasted peppers. YUM!!!!

Store bought, prepared brussel sprouts are hit and miss, mostly miss. Tried this recipe and it's now our go to favorite! Definitely looking forward to trying different herb and spice combos.

These are VERY good! My niece said she LOVED them, and she normally hates Brussels Sprouts!

I only had enough to make half recipe but I trimmed and cut the sprouts in half and I think it helped them to absorb salt better. I then mixed oil wth balsamic vinegar and a little minced garli...

Worked beautifully

Followed all instructions. Taste was plain and leaving them in for 35 minutes will burn them.....