Charred Brussels Sprouts Recipe

Prep

Trim and halve the Brussels sprouts: remove any loose or damaged outer leaves, trim the stem ends, then slice each sprout in half lengthwise so cut side is exposed.

Dry

Pat halved sprouts dry with paper towels. Removing surface moisture helps achieve a better char.

Season

Place sprouts in a large bowl. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss thoroughly so each sprout is evenly coated.

Char - stovetop

Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot, about 2–3 minutes. Add the sprouts cut-side down in a single layer (work in batches if necessary). Cook without moving for 4–6 minutes, until the cut sides are deeply browned and charred in spots. Flip and cook 2–3 minutes more until tender when pierced with a fork.

Char - alternative oven method

Preheat oven to 450°F (230°C). Spread seasoned sprouts cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, shaking the pan or flipping halfway, until edges are well browned and centers are tender.

Transfer charred sprouts to a serving bowl while still hot.

Immediately drizzle with 1 tablespoon fresh lemon juice. Sprinkle 2 tablespoons grated Parmesan and 1/4 teaspoon red pepper flakes over the sprouts. If you want a touch of sweetness to balance the char, add 1 teaspoon honey or maple syrup and gently toss to combine.

Taste and adjust seasoning with additional salt, pepper or lemon as desired. Serve warm as an appetizer.