Char-roasted Brussels Recipe

Preheat oven to 475°F (245°C). Line a rimmed baking sheet with foil or parchment for easier cleanup and set a rack in the middle of the oven.

Trim and halve the Brussels sprouts: cut off browned stem ends and remove any loose outer leaves. Halve large sprouts through the stem so cut side is flat.

Place halved sprouts in a large bowl. Add 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat thoroughly so cut sides are glossy.

Spread sprouts cut-side down in a single layer on the prepared baking sheet, leaving a little space between pieces so they char instead of steam.

Roast at 475°F for 16–22 minutes, until cut sides are deeply golden-brown and edges are crisp. At about 12 minutes, rotate the pan 180° for even browning. For extra char, switch to broil for 1–2 minutes at the end—watch closely to avoid burning.

While sprouts roast, combine honey (2 tbs), sherry vinegar (1 tbs), and red chili flakes (1 tsp) in a small microwave-safe bowl or small saucepan. Warm gently until the honey thins and the mixture is combined (15–30 seconds in microwave or 1–2 minutes on low heat). Stir in the thinly sliced fresh red chili. Taste and adjust: add more chili flakes for heat or a pinch of salt if desired.

When sprouts are done, remove the baking sheet from the oven. Let sit for 1 minute, then drizzle the honey-chili glaze evenly over the hot sprouts. Toss gently on the sheet with a spatula to coat and re-spread into a single layer so glaze caramelizes slightly from the residual heat.

Transfer glazed sprouts to a warm serving platter. Immediately sprinkle the finely grated Pecorino Romano (1 oz) over the hot sprouts so it melts slightly and adheres.

Add the lemon zest (1 tsp) and lemon juice (1 tsp) over the top to brighten flavors. Scatter the chiffonade of fresh mint (2 tbs) and, if desired, a few extra thin chili slices for color.

Taste and adjust seasoning: add a small pinch of salt or a grind more black pepper if needed. Serve hot as a side dish.