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.
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
How to Make It
Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.
In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.
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.