Fire-kissed brussels sprouts

The intense heat from the flames and coals tempers the bitterness of the sprouts while adding a layer of charry complexity. To finish, I toss in something a little sweet, like thinly sliced apples, pomegranate seeds, or halved grapes.

Brussels sprouts are convenient to cook on a fire that you already have going for a larger protein, and they roast equally well over the wood coals of an open firepit or the glowing charcoal in a grill. You want the brussels sprouts as cold as possible before putting them on the fire, so keep them in the refrigerator or on ice until just before cooking.

To cook down sprouts in the fire, you can use a perforated grill pan or even a cast-iron skillet, but I have had the best luck using an inexpensive metal fry basket purchased from a restaurant-supply store. The metal on these baskets tends to be heavy-duty, so they can take the intense heat and wear and tear.

You can use this method in a firepit over wood coals or over charcoal in a standard grill or even quickly over a charcoal chimney.  And it works well for green beans, parcooked fingerling potatoes, cauliflower, broccoli, and any other sturdy, fibrous vegetable you might want to try. Their water content and fibrous character allow them to resist the heat of the fire long enough to pick up just enough charry taste to be delicious.

Cook time: 10 to 15 minutes

Serves 2 to 4, as a side dish

• 1 pound / 450g brussels sprouts, trimmed, halved, and well chilled
• Grapeseed oil for coating
• Kosher salt
• Juice and grated zest of 1 lemon
• 1 cup / 140g pomegranate seeds
• Apple cider vinegar for drizzling

Method

Create an open bed of exposed coals. Then take two fresh logs and place them on the coals as a stand for the fry basket. Push the logs together tight enough to compact the charcoal so there are no major air gaps that could generate flames.

In a medium bowl, toss the brussels sprouts with just enough grapeseed oil to coat evenly and lightly and then season with salt.

Dump the brussels sprouts into a fry basket and reserve the bowl. Place the basket directly on the coals. Grasp the handle of the basket almost immediately and begin flicking your wrist to toss the sprouts gently so they don’t become too charred. Continue tossing as the sprouts develop a lightly charred exterior. You want to prolong the cook as much as possible until it seems the sprouts are going to burn without ever getting to that point. You are cooking the exterior while keeping the interior crisp.

When the sprouts are ready, remove the basket from the fire and return the sprouts to the bowl. Add the lemon juice and mix well. Add the pomegranate seeds, lemon zest, and a drizzle of vinegar and mix.

Serve the sprouts immediately, as they get soggy quickly.