Recipes // Side Dishes // Charred Brussels Sprouts

Charred Brussels Sprouts


By Makini Howell of Plum Bistro in Seattle


  • 1 pound brussels sprouts, trimmed
  • and halved
  • 1 pound
  • ngerling potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic, divided
  • Sea salt and freshly ground pepper
  • 3 tablespoons canola oil, divided
  • 4 ounces smoked tofu (such as Plum
  • brand), minced and divided
  • 1 small lemon


  1. Preheat the oven to 400 degrees F and line a baking sheet with aluminum
  2. foil or parchment paper for easy cleanup.
  3. Fill a large bowl with ice and water and set it in the sink.
  4. Bring a large pot of salted water to a boil and cook the sprouts for 3 to 4 minutes, until they turn bright green but are not cooked through.
  5. Drain and transfer to the ice bath.
  6. In a large bowl, toss the potatoes with the olive oil and 1 tablespoon of the garlic. Season to taste with salt and pepper. Spread the potatoes on the prepared baking sheet and bake until they are fork-tender, 15 to 20 minutes.
  7. While the potatoes are baking, heat a cast-iron skillet over high heat. Add 1 tablespoon of the canola oil and some of the brussels
  8. sprouts.
  9. Cook until the sprouts start to turn golden-brown, then add half of the remaining 1 tablespoon garlic and about half of the tofu.
  10. Toss and continue cooking until the sprouts start to char and blacken, about 1 minute. (they’ll give off smoke in the process.)
  11. Transfer the mixture to a bowl and repeat with the rest of the canola oil, brussels sprouts, garlic, and tofu, cooking them in 2 more batches.
  12. When all are cooked, add a squeeze of juice from the lemon and season to taste with salt and pepper.
  13. Slice the lemon, mix the sprout mixture with the baked ingerlings either in the bowl or on a platter, and serve with the lemon slices.
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