Burnt Brussels Sprouts Recipe

Prep and halve

Preheat oven to 475°F (245°C). Trim the stem ends of the brussels sprouts and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise so the cut side will char when roasted.

Toss with oil and season

Place the halved sprouts in a large bowl. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss thoroughly so each cut side is coated lightly with oil and seasoning.

Roast until charred

Arrange the sprouts cut-side down on a rimmed baking sheet in a single layer with space between halves (crowding prevents browning). Roast at 475°F for 18–22 minutes, checking at 15 minutes. Continue until the cut sides are deeply browned (almost black in spots) and the outer leaves are crisp. Smaller sprouts may need less time; larger may need more. Remove from oven and keep on pan.

Make the glaze

While the sprouts roast (or in the last 5 minutes), melt 2 tablespoons butter in a small skillet over medium heat. Add 1 tablespoon brown sugar and stir until dissolved. Add 1 tablespoon apple cider vinegar, 2 tablespoons Ivan's hot sauce, 1 teaspoon soy sauce, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Stir and simmer gently for 1–2 minutes until slightly thickened and glossy. Taste and adjust heat by adding more hot sauce if desired.

Toss sprouts in glaze

With the roasted brussels sprouts still hot on the baking sheet, pour the hot sauce glaze evenly over them. Use a spatula to toss and coat each sprout so the blistered cut sides pick up the glaze. Return to oven for 2–3 minutes if you want the glaze to set and caramelize slightly, or let rest on the warm pan if you prefer a looser glaze.

Finish with 1 teaspoon lemon juice squeezed over the glazed sprouts to brighten flavors. Sprinkle toasted sesame seeds and a pinch (about 1/4 teaspoon) flaky sea salt if using. Serve immediately while hot and slightly charred.