Search
Close this search box.

Michael Symon’s Charred Brussels Sprouts

Ingredients

SERVES 4

  • 1 pound Brussels sprouts, ends trimmed, halved
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons pickled mustard seeds (recipe in his book)
  • or Old Brooklyn Mustards’ Original IPA
  • 2 tablespoons thinly sliced fresh chives
  • 1 teaspoon honey

Directions

  1. Position a rack in the bottom third of the oven and preheat to 500°F.
  2. Place the Brussels sprouts on a sheet pan, drizzle with 1 tablespoon
    of the olive oil, and season with a few pinches of salt and twists of pepper. Toss to evenly coat and then arrange cut-side down in a single
    layer. Cook until charred and just tender, about 8 minutes.
  3. Meanwhile, in a medium bowl, whisk together the vinegar, mustard
    seeds and the remaining 3 tablespoons olive oil. Season with a pinch
    of salt and twist of pepper. Add the chives and stir to combine.
  4. Drizzle the Brussels sprouts with honey, top with the vinaigrette,
    and toss to combine.

You may also like…

What’s more comforting than a slice of apple pie? An apple cider cookie full of the flavors of fall! Baked with cinnamon, nutmeg, cloves,...
Salmon choices matter. If we manage things correctly, gorgeous Bristol Bay sockeye will be around for a lot longer. I wish we could say...
I ate so much tiramisu while shooting with the Food Network in Tuscany that I’m going to change the name of the show from...