Charred Brussels Sprouts

Nutty, charred Brussel sprouts are tossed in a sweet and tangy fish-lime vinaigrette for a side that makes an impact! Maintain the temperature around 500°F to achieve crisp and tender Brussels.
Prep time:
10 min
Cook time:
15-20 min


  • 2 lbs. Brussel sprouts, rinsed, cored, and halved
  • 1 tsp. kosher salt
  • 2 tbsps. neutral-tasting cooking oil with a high smoke point, like rice bran, canola, or grapeseed
  • 3 tbsps. olive oil
  • 1 tbsp. lime juice
  • 1 tbsp. maple syrup
  • 1 tbsp. fish sauce
  • 1 clove garlic, minced
  • ½ bird’s eye chili, minced or 1 tsp. chili paste
  • handful of cilantro, chopped


  1. In a large mixing bowl, toss together prepared Brussel sprouts, kosher salt, and oil.
  2. Preheat grill on high heat (about 500°F) with a Broil King Grill Wok or Roaster Basket.
  3. As the grill is preheating, make the fish-lime vinaigrette. Whisk together ingredients from olive oil to bird’s eye chili.
  4. Once the grill is hot, cook Brussel sprouts in the grill wok for 15-20 minutes, until nicely charred and cooked through.
  5. Toss charred Brussel sprouts in a large mixing bowl with the fish-lime vinaigrette, a couple of spoonfuls at a time. Season to taste. Garnish with a squeeze of lime juice and chopped cilantro. Transfer to a platter and serve.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman