Brine brussels sprouts in 1/2 cup kosher salt to 6 cups water for one hour. Drain but do not rinse sprouts and put in baking dish. Add 1/4 cup olive oil and roast at 350 till done. I dunno know, anywhere from 3/4 to one hour.
Meanwhile toast 1/2 black mustard seeds in a dry
skillet till they pop and toast. Remove from heat and crush perhaps
with the bottom of a glass tumbler. Mix with 1/4 tsp kosher salt and
sprinkle on top of sprouts and enjoy.