Brussels Sprouts, Brined Skillet Roasted

Trim stems and remove wilted leaves. Halve any large ones. In a very large mixing bowl or deep container stir cold water and kosher salt until salt is completely dissolved. Add sprouts, making sure they are completely submerged (weigh with plate if necessary). Let stand 1 hour. Preheat oven to 350. Drain sprouts, do not rinse. In large cast iron skillet or roasting pan toss sprouts with oil to coat. Roast uncovered 25-30 min or until tender, stirring once. Meanwhile, in skillet heat mustard seeds over medium heat for about 5 min or until lightly toasted, shaking skillet occasionally. Remove seeds from skillet. Crush slightly. Add seeds, sea salt and pepper to sprouts, tossing well.

Brussels Sprouts 1.5 lb
Water 8 c cold
Salt 0.5 c Kosher
Olive Oil 0.25 c
Mustard Seeds 1 tsp
Salt 0.25 c sea