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Michael Symon’s Charred Brussels Sprouts



  • 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


  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.

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