BakeAmerican
Charred brussels sprouts
Halved, hard heat, a little bacon fat. They should almost burn.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- brussels sprouts, halved2 lb
- bacon fat or oil2 tbsp
- kosher salt1 tsp
- cider vinegar1 tbsp
Method
- 1
Halve. Fat, salt. Cut-side down on a hot sheet.
- 2
425°F 18–22 minutes until the faces char and the cores give.
- 3
Vinegar. If they are army green and soft, the pan was crowded.
On the plate
With this, try
- With this dish, try making grilled zucchini.
When the meat comes off. Same rest window as asparagus. Lengthwise planks, oil, salt, thyme. Hot grate, marks, still a little bite.
12 min
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min
- With this dish, try making potato wedges.
When burgers or chicken hit the grate. Russets in wedges, oil, salt, paprika, 425°F, turn once.
40 min