Wood Fired Brussel Sprouts Recipe

Prepare and toss

Preheat the wood-fired oven to a roasting temperature (approx. 450–500°F / 230–260°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. If sprouts are large, halve them through the stem so cut side will caramelize. Place sprouts in a large bowl.

Add 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the bowl. Toss thoroughly so each sprout is lightly and evenly coated.

Arrange the sprouts cut-side down in a single layer on a heavy, ovenproof pan or cast-iron skillet suitable for a wood-fired oven. Do not overcrowd — use two pans if needed so the sprouts roast rather than steam.

Roast in the wood-fired oven for 10–18 minutes, checking at 10 minutes. Rotate the pan as necessary for even heat. The sprouts are done when the cut surfaces are deeply browned and caramelized and the interiors are tender when pierced with a fork. Watch carefully — wood-fired heat can produce hot spots and they can char quickly.

If you prefer a bit more char, move closer to the oven mouth for the last 1–2 minutes, turning the pan to expose different sides to direct flame, but avoid burning. Remove from the oven and let rest 2 minutes.

While sprouts roast, make the garlic sauce: in a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons Greek yogurt, 2 minced garlic cloves, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill briefly if you prefer a cold contrast to the hot sprouts.

Serve the roasted sprouts with the garlic sauce either drizzled over or on the side for dipping.

To prepare the sweet & smoky sauce: combine 2 tablespoons honey, 1 teaspoon smoked paprika, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, 1 tablespoon water, and 1/8 teaspoon red pepper flakes in a small heatproof bowl. Stir until smooth. Warm gently near the oven or briefly in a microwave (10–15 seconds) to thin the honey for easier drizzling, if desired.

Drizzle the warm sauce over the roasted Brussels sprouts or toss quickly in the pan to glaze evenly.

If using nuts, toast 2 tablespoons sliced almonds or chopped walnuts in the hot pan for 1–2 minutes until fragrant (can be done before or after roasting sprouts) and sprinkle over the finished dish.

Serve the sprouts hot with lemon wedges on the side. Offer both sauces so guests may choose garlic or sweet & smoky. Yield is a starter portion.