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Tim Turner Photo by: Tim Turner

Roasted Brussels Sprouts

If you roast brussels sprouts in a single layer on a perforated grill pan until they are barely tender, they have a subtle sweetness with none of that harsh sulfurous effect. Look for the smallest buds possible so they cook quickly.

Oxmoor House APRIL 2011

  • Yield: Serves:  4
  • Prep time:10 Minutes
  • Grill:10 Minutes


  • 1 tablespoon lemon-infused olive oil
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pound brussels sprouts, each one trimmed at the root end and cut in half lengthwise
  • Finely grated zest of 1 lemon
  • 1 teaspoon champagne vinegar


1. Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.

2. In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.

3. Spread the brussels sprouts in a single layer on the grill pan and grill over direct low heat, with the lid closed as much as possible, until crisp-tender, 10 to 15 minutes, turning several times. Transfer to a serving bowl and add the lemon zest and vinegar. Toss to coat evenly. Season with salt, if desired. Serve warm.


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Roasted Brussels Sprouts recipe