Brined Brussels Sprouts with Lemony Mushrooms
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.
Prep Time:
25 mins
Total Time:
2 hrs
Servings:
Makes 6 side-dish servings.
Ingredients
-
1-1/2 lb. Brussels sprouts
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8 cups cold water
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1/2 cup kosher salt
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1/4 cup olive oil
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2 Tbsp. butter
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2 cups sliced cremini, shiitake or button mushrooms (about 4-oz)
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2 Tbsp. snipped fresh chives
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1 Tbsp. lemon juice
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1/4 tsp. 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.
Nutrition information
Calories 165, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 10 mg, Sodium 711 mg, Carbohydrate 10 g, Total Sugar 3 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 149%, Calcium 5%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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