If you don’t like Brussels sprouts, I blame a traumatic childhood experience that involved the drab, mushy, and overcooked variety. If you’re already a fan, you know sprouts are at their best when they’re nicely browned and crisp. Which takes us to the grill: A quick spin over blistering coals provides charred and smoky flavors that mellow the cruciferous bitterness, make seasonings pop, and a mix of tender and crunchy textures.
As a bonus, the outdoor cook liberates oven space for, say, parade of holiday casseroles. First, you blanch the sprouts in boiling salted water (shocking them in ice water, after, will retain their bright green color). Next, they’re tossed in a seasoned oil made with your Fire & Smoke Society blend. Last night I used Fish Monger, because I knew its base of Mediterranean herbs would be delicious with the sprouts, but Potato Slayer or The Usual would also be excellent choices.