Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise. For very large sprouts, quarter them so pieces are roughly uniform in size (about 1/2–3/4 inch thick).

2. dry thoroughly

Pat the halved sprouts thoroughly with paper towels to remove surface moisture. Dry sprouts char more reliably than wet ones.

3. season

Place the dry sprouts in a large bowl. Add 2 tablespoons of the extra-virgin Ligurian olive oil, the kosher salt, and the freshly ground black pepper. Toss so each piece is evenly coated.

4. char on stovetop (preferred)

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add the sprouts cut-side down in a single layer — do not overcrowd; work in batches if necessary. Cook without moving for 3–5 minutes, until deep golden-brown and charred on the cut side. Flip and cook 2–3 minutes more until the other side is browned and the centers are tender when pierced with a knife. If the pan becomes dry, add up to 1 tablespoon more olive oil.

5. char in oven (alternate)

Preheat oven to 450°F (230°C). Toss the seasoned sprouts on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until edges are deeply browned and caramelized. For extra char, switch to broil for 1–2 minutes at the end, watching closely to avoid burning.

Finishing & garnish

6. finish with lemon and oil

Transfer the hot charred sprouts to a serving bowl. While still hot, drizzle with the remaining 1 tablespoon of Ligurian olive oil, add the lemon juice, and toss gently to coat so the flavors meld.

7. add zest and optional garnishes

Immediately grate or strip the lemon zest over the sprouts and toss lightly. If using, sprinkle the toasted chopped hazelnuts or almonds for crunch and finish with grated Pecorino or Parmigiano for a savory note.

8. serve

Taste and adjust seasoning with additional salt, pepper, or a final drizzle of Ligurian olive oil to taste. Serve warm or at room temperature as a side dish.

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