Charred Brussels Recipe

Prep

Trim and halve the Brussels sprouts: remove any loose or yellow outer leaves, trim the stem end flat, then slice each sprout in half through the stem. If any are very large, quarter them so pieces are similar in size for even cooking.

Dry

Pat the halved sprouts thoroughly dry with a clean kitchen towel or paper towels. Excess moisture prevents good charring.

Season

Place the dried sprouts in a large bowl. Drizzle with 2 tablespoons extra-virgin olive oil, then sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss thoroughly so each piece is lightly coated.

Char in a skillet (stovetop)

Heat a heavy-bottomed skillet (cast-iron preferred) over medium-high to high heat until very hot, about 3–5 minutes. Add the sprouts cut-side down in a single layer without crowding (cook in batches if needed). Press them lightly with a spatula so the cut surfaces make full contact with the pan. Cook, undisturbed, until deep brown and crisp on the cut side, 4–6 minutes. Flip and cook briefly, 1–2 minutes, until just tender when pierced with a fork.

Char under broiler (oven alternative)

Preheat the oven broiler with a rack 4–6 inches from the heat source. Toss seasoned sprouts on a baking sheet in a single layer. Broil, watching closely, until the cut sides are deeply browned and edges blacken in spots, 6–10 minutes, shaking the pan once and flipping any stubborn pieces halfway through. Finish 2–4 minutes on the second side if needed until tender.

Transfer the charred sprouts to a serving bowl. While still hot, squeeze 1 tablespoon fresh lemon juice over them and toss to combine so the acid brightens the flavors.

Sprinkle 2 tablespoons shaved Parmesan (or grated Pecorino) over the sprouts and toss gently. If using, add 1 tablespoon toasted chopped walnuts or pecans and 1/4 teaspoon red pepper flakes for crunch and heat.

Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Serve immediately while hot and crisp.