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.