CHARRED BRUSSELS SPROUTS
These Charred Brussels Sprouts 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, 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 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 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
Fritter
INGREDIENTS
There are the following ingredients for Charred Brussels Sprouts:
- 4 to 5 Brussels sprouts, halved
- 1 teaspoon garlic-infused olive oil
- ¼ teaspoon mustard seeds
- Pinch of freshly cracked black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 81.4 kilocalories
- Fat: 5.0 grams
- Saturated Fat: 0.7 grams
- Carbohydrates: 8.3 grams
- Sugar: 2.0 grams
- Sodium: 22.7 milligrams
- Fibre: 3.5 grams
- Protein: 3.2 grams
- Calcium: 39.8 milligrams
- Iron: 1.3 milligrams
- Potassium: 355.7 milligrams
PREPARATION
These steps are followed for the preparation of Charred Brussels Sprouts:
- Preheat Grill Or Pan: Heat a barbecue grill or heavy-based griddle pan to medium‑high flame (approx. 200 °C). 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.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
Here are some helpful tips for Charred Brussels Sprouts:
- 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; 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 & 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
- Fridge: 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.