Charred Brussels Sprouts Recipe

Prepare sprouts

Rinse the Brussels sprouts under cold water, trim the stem ends and remove any loose or yellowed outer leaves. Cut each sprout in half lengthwise through the stem so the flat cut side can contact the pan or grill.

Dry and oil

Pat the halved sprouts very dry with paper towels. Place them in a large bowl and toss with the olive oil until evenly coated.

Season

Sprinkle the kosher salt, black pepper, and smoked paprika (if using) over the oiled sprouts. Toss again to distribute seasoning evenly, making sure the cut sides are well coated — this promotes browning.

Char-cook

Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the sprouts cut-side down in a single layer (work in batches if necessary so they aren’t crowded). Press them gently with a spatula so the cut side makes good contact with the pan. Cook without moving until deeply browned and charred on the cut side, 4–6 minutes. Flip and cook the rounded side 2–3 minutes more until tender when pierced with a fork. Alternatively, grill over medium-high heat on a preheated grill grate, cut-side down, until charred (about the same times).

Toss and dress

Finish and serve

Once cooked, transfer the sprouts to a bowl or platter. Immediately squeeze the lemon juice over the hot sprouts and toss to coat. If using, sprinkle the grated Parmesan and a pinch of red pepper flakes and toss gently. Taste and adjust salt or lemon as needed. Serve hot as a side.