Ingredients:

  • 1.5 lb trimmed Brussels sprouts (about 680 g)
  • 2 tbsp extra-virgin olive oil (30 ml)
  • 1/2 tsp kosher salt (3 g), adjust to taste
  • 1/2 tsp freshly ground black pepper (1 g)
  • 2 garlic cloves, minced (optional)
  • 1/3 cup balsamic vinegar (80 ml)
  • 1 tbsp honey or maple syrup (15 ml) (use 2 tbsp if you prefer sweeter)
  • 1 tsp unsalted butter (5 g) or 1 tsp olive oil (optional, omit to keep vegan)
  • Pinch of salt and a grind of black pepper (for glaze)
  • 2 tbsp grated or shaved Parmesan (10–15 g) or 2 oz (50 g) crumbled goat cheese (optional)
  • 2 tbsp toasted walnuts or pecans, chopped (15 g) (optional)
  • Flaky sea salt and lemon zest (optional)
  • Pinch red pepper flakes (optional)

Instructions:

  1. Prep the sprouts: Trim stem ends, remove loose or yellow leaves, halve each sprout through the stem (leave very small ones whole), and pat thoroughly dry for good charring.
  2. Marinate briefly: Toss sprouts in a large bowl with olive oil, kosher salt, black pepper, and minced garlic if using; let sit about 5 minutes while you heat the grill.
  3. Preheat grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil grates or brush the pan with a little oil to prevent sticking.
  4. Grill the sprouts: Arrange cut-side down in a single layer and cook undisturbed 4–7 minutes until deeply browned and charred at the cut surface. Flip and cook 4–6 more minutes until fork-tender and evenly charred; use skewers if desired and grill similarly.
  5. Oven broiler alternative: Spread sprouts cut-side down on a rimmed baking sheet and broil 6–8 minutes, then flip and broil 4–6 minutes until charred and tender.
  6. Make the balsamic glaze while sprouts cook: In a small saucepan combine balsamic vinegar and honey or maple syrup. Bring to a simmer, then maintain a gentle simmer and reduce 6–8 minutes until reduced by about half and syrupy. Stir in butter or olive oil and a pinch of salt and pepper. Glaze should be glossy and slightly thick.
  7. Combine and finish: Transfer grilled sprouts to a bowl or platter, drizzle most of the glaze over the hot sprouts and toss gently to coat. Taste and adjust seasoning. Finish with Parmesan or goat cheese, toasted nuts, lemon zest, flaky sea salt, and an extra drizzle of glaze. Serve immediately.