Ingredients:

  • 1.5 lb Brussel Sprouts, trimmed and halved lengthwise
  • 3 Tbsp Olive Oil (High Heat)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Lemon Juice (optional finishing glaze)
  • 1 tsp Balsamic Vinegar (optional finishing glaze)
  • 1/4 tsp Red Pepper Flakes (optional finishing glaze)

Instructions:

  1. Thoroughly rinse the brussel sprouts. Trim the hard stem end and remove any loose outer leaves. Cut each sprout in half lengthwise through the stem to ensure uniform halves for even cooking.
  2. In a large bowl, toss the trimmed and halved sprouts with the high-heat olive oil, coarse sea salt, and freshly ground black pepper until evenly coated. Season just before grilling to prevent salt from drawing out moisture.
  3. Preheat your grill (charcoal or gas) to medium-high heat (around 400°F / 200°C). Establish two zones: a Direct Heat Zone for searing and an Indirect Heat Zone for cooking through. If using a grill basket, lightly oil it.
  4. Place the seasoned sprouts (or the basket/skewers) directly over the medium-high heat zone. Grill for 3 to 4 minutes without moving them to achieve deep, smoky char marks on the cut side.
  5. Move the sprouts to the indirect heat zone. Close the lid and allow them to cook for an additional 6 to 8 minutes, stirring or flipping once halfway through. This slower cooking ensures the interior softens. Sprouts are done when they are fork-tender and have significant char.
  6. Transfer the grilled brussel sprouts to a clean serving platter. Drizzle immediately with the optional finishing glaze (lemon juice, balsamic vinegar, and red pepper flakes) while they are still hot, ensuring the flavors melt into the charred crevices.