CHARRED BRUSSELS SPROUTS WITH MUSTARD SEEDS
These Charred Brussels Sprouts With Mustard Seeds deliver irresistible smoky flavour and crisp texture with minimal effort. Each halved sprout is tossed in fragrant garlic-infused olive oil and studded with crunchy mustard seeds before meeting a high-heat grill or griddle. The intense heat caramelises outer leaves to create crisp and blackened edges while keeping centres tender and sweet. A final pinch of freshly cracked black pepper awakens the palate with gentle warmth. These Charred Brussels Sprouts With Mustard Seeds are ready in under fifteen minutes, which makes them a vibrant side dish that pairs beautifully with grilled proteins, grain bowls or can shine solo as a nutritious snack. These Charred Brussels Sprouts With Mustard Seeds are naturally vegan, gluten-free and low in calories, which are packed with fibre, vitamins and antioxidants. This recipe proves that the simple ingredients and straightforward technique can transform everyday vegetables into a sensational culinary experience.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Healthy, Kid Friendly, Quick & Easy
DISH TYPE
Snack
INGREDIENTS
There are the following ingredients for Charred Brussels Sprouts With Mustard Seeds:
- 90 grams | 3.17 ounces | 4 to 5 Brussels sprouts, halved
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 0.63 grams | 0.02 ounces | ¼ teaspoon mustard seeds
- 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
- Calories: 84 kilocalories
- Fat: 4.8 grams
- Saturated Fat: 0.6 grams
- Carbohydrate: 8.5 grams
- Sugar: 2.0 grams
- Fibre: 3.5 grams
- Sodium: 23 milligrams
- Protein: 3.3 grams
- Calcium: 38 milligrams
- Potassium: 350 milligrams
- Iron: 1.3 milligrams
PREPARATION
These steps are followed for the preparation of Charred Brussels Sprouts With Mustard Seeds:
- Preheat Grill Or Pan: Heat a barbecue grill or heavy-based griddle pan to medium-high flame (approx. 200 °Celsius). Clean and lightly oil the surface to prevent sticking.
- Trim And Halve: Remove any loose outer leaves from 4 to 5 Brussels sprouts. Slice each in half through the stem to expose the layers. Pat dry with kitchen paper to reduce moisture.
- Season: In a bowl, toss the halved sprouts with 1 teaspoon garlic-infused olive oil, ensuring each piece is lightly coated. Sprinkle ¼ teaspoon mustard seeds and a pinch of cracked black pepper over the sprouts and mix gently.
- Arrange On Grill: Place sprouts cut‑side down on the hot grill or griddle. Leave space between each half to allow even charring and airflow.
- Char And Flip: Cook for 4 minutes without disturbing, allowing the exposed cut side to develop deep char marks. Use tongs to flip each sprout and cook for another 2 to 3 minutes until tender‑crisp and lightly charred on all sides.
- Rest Briefly: Transfer sprouts to a warm plate and let rest for one minute. This pause allows residual heat to finish cooking and intensifies flavours.
- Serve: Arrange on a serving dish, optionally garnishing with a sprinkle of extra mustard seeds or fresh herbs for visual appeal. Serve immediately while still hot and crispy.
PREPARATION TIME
5 minutes
COOKING TIME
7 minutes
TIPS
Here are some helpful tips for Charred Brussels Sprouts With Mustard Seeds:
- Uniform Halves: Choose sprouts of similar size and cut them evenly for consistent cooking.
- Dry Well: Pat halves dry to encourage proper searing and prevent steaming.
- Oil Sparingly: A light coating of oil helps prevent sticking and promotes crisp edges.
- High Heat: Ensure the grill or pan is fully heated before adding sprouts to achieve quick char without overcooking.
- Single Flip: Turn each sprout only once to maintain its structure and develop optimal grill marks.
- Serve Fresh: Brussels sprouts lose their crispness as they cool, so enjoy them immediately for the best texture.
VARIATIONS
- Spicy Kick: Add ⅛ teaspoon chilli flakes or smoked paprika to the oil for warmth.
- Citrus Zing: Squeeze ½ teaspoon lemon juice over the hot sprouts to brighten the flavour.
- Herb Infusion: Toss with chopped fresh thyme or rosemary after cooking for an herbal aroma.
- Nuts And Seeds: Sprinkle with toasted pine nuts, sesame seeds or hemp seeds for extra crunch.
- Cheesy Finish: For vegetarians, grate a little Parmesan over the hot sprouts to melt slightly.
PREPPING AND STORAGE
- Refrigerator: Store cooled Brussels sprouts in an airtight container for up to two days. Reheat briefly on the grill or under a broiler for 1 to 2 minutes to refresh the char and warmth.
- Freezer: Freezing is not recommended because cooked sprouts lose texture when frozen. Best served freshly prepared.
