Name: Grilled Brussels Sprouts with Lemon-Honey Vinaigrette
Total time: 1 h
Ingredients: 1 pound brussels sprouts, trimmed; 3 tablespoons table salt for brining; 5 tablespoons extra-virgin olive oil, divided; 1 lemon, halved; 1½ teaspoons honey; ¼ teaspoon table salt; ¼ teaspoon pepper

Why This Recipe Works

Grilling transforms brussels sprouts’ pungency into craveable sweet nuttiness and also introduces complementary smoky, charred notes. To ensure the sprouts would be large enough to straddle the grill grate bars, we kept them intact at their root ends but cut a deep X in their tops. We briefly soaked the sprouts in a brine to season them thoroughly and then transferred them to a foil packet, in which the residual moisture clinging to the vegetables steamed them through. Then, we placed the tender sprouts directly on the grill grate for a few minutes to allow them to brown deeply and develop spotty charring. We juiced a grilled lemon to make a vinaigrette that complemented the sprouts while allowing their natural complexity to shine.

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Before You Begin

Look for brussels sprouts that are similar in size, with small, tight heads that measure between 1½ and 1¾ inches in diameter. If you’d prefer not to make the vinaigrette, serve with lemon wedges instead.

Instructions

Cut deep X through tops of 1 pound brussels sprouts, trimmed, stopping ¼ inch from bottom so they stay intact at stem end. Dissolve 3 tablespoons table salt in 2 cups water in zipper-lock bag. Add sprouts and seal bag, pressing out as much air as possible. Shake bag to mix well. Let stand while preparing grill.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

Drain sprouts and arrange in center of 18 by 12-inch sheet of aluminum foil. Drizzle with 1 tablespoon extra-virgin olive oil. Place second 18 by 12-inch sheet of foil on top of sprouts. Fold and crimp edges to create tightly sealed packet.

Clean and oil cooking grate. Place packet and 2 lemon halves (cut side down) on grill and cook (covered if using gas) brussels sprouts for 10 minutes, flipping packet halfway through; cook lemon until well browned, 5 to 8 minutes. Transfer lemon to bowl.

Carefully cut open top of packet and transfer sprouts to cooking grate. Cook, rotating sprouts frequently and moving as needed, until well browned on all sides, 3 to 4 minutes; transfer to platter.

Squeeze 2 tablespoons juice from grilled lemon into bowl. Whisk in 1½ teaspoons honey, ¼ teaspoon salt, ¼ teaspoon pepper, and remaining ¼ cup oil. Serve brussels sprouts, passing vinaigrette separately.