Wood-fired Brussels Sprouts Recipe

Simmer the garlic

Place peeled garlic cloves in a small saucepan and add 3/4 cup olive oil to cover most of the cloves. Add thyme sprigs, bay leaf and 1/4 tsp salt. Warm over lowest heat until the oil barely simmers (small bubbles occasionally) — maintain 200°F (93°C) equivalent — and cook gently for 30–35 minutes until cloves are very tender and can be mashed with a fork.

Remove pan from heat and let cool to room temperature. Transfer garlic cloves and oil to a small jar. Reserve 1 tablespoon of the confit oil for the garlic toast and keep remaining oil and softened garlic covered in the fridge for up to 2 weeks.

Heat 1 tablespoon extra-virgin olive oil in a small skillet over medium heat. Add 4 mashed garlic confit cloves and red pepper flakes; cook 30 seconds until fragrant.

Pour in the crushed San Marzano tomatoes, stir to combine, then simmer gently for 8–10 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside. Keep warm.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1/2 tsp Dijon mustard, and 1 tbsp minced shallot. Whisk or shake until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust balance — should be bright, slightly sweet, and tangy.

Prepare the wood-fired or grill surface: preheat a wood-fired oven or grill to medium-high (450–500°F / 230–260°C) with a hot cooking surface. If using a home oven, preheat to 475°F and use a cast-iron skillet to mimic high radiant heat.

Toss the halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper so they are evenly coated.

Place sprouts cut-side down on the hot grill or in the skillet. Cook undisturbed 6–8 minutes until deeply charred on the cut side. If using a wood-fired oven or grill, rotate as needed for even charring. Flip and cook another 4–6 minutes until tender when pierced with a knife and nicely caramelized overall.

Remove sprouts to a bowl. Immediately toss with about half of the maple vinaigrette (start with 1–1.5 tbsp) so they glaze lightly. Taste and add more vinaigrette if desired. Spoon 2–3 tablespoons of the spicy pomodoro over the sprouts (adjust to taste) so the dish gets bright tomato and heat notes.

Finish by scattering the chopped parsley (2 tbsp) and chives (1 tbsp) over the sprouts. If desired, drizzle a little reserved garlic confit oil for extra richness.

Brush each slice of bread with the 2 tbsp olive oil and the reserved 1 tbsp garlic confit oil; sprinkle a pinch of salt over each slice.

Toast on the grill or in a hot oven (475°F) for 3–5 minutes per side until golden and crisp, or char lightly on the wood-fired grill. Rub each warm toast lightly with one of the reserved whole garlic confit cloves for extra garlic flavor (optional).

Arrange wood-fired Brussels sprouts on a warm serving plate. Spoon any remaining spicy pomodoro alongside or dot on top. Place garlic toasts next to the sprouts. Offer remaining maple vinaigrette on the side for additional drizzling.

Serve immediately while sprouts are hot and toasts are crisp.