You may serve these roasted chestnuts as a tasty snack or as a dessert with eggnog or vanilla ice cream.
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds Brussels sprouts
- 2 quarts water
- ½ cup kosher salt
- ½ cup sugar
- ¼ cup Kikkoman Soy Sauce*
- 3 tablespoons olive oil
- 1 teaspoon black pepper
Instructions
- 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.
- 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.
- *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.
Reviews
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 garlic and sprinkled with bacon bits after roasting. The balsamic and pancetta was suggested by one cook. BEST Brussels sprouts I ever had! Thanks for sharing your ideas!
Worked beautifully
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!!!!
Followed all instructions. Taste was plain and leaving them in for 35 minutes will burn them…..
This was prepared as written and I couldn’t taste anything but common brussells sprouts. No improvment at all.