Brussels sprouts

Brussels sprouts are a classic winter vegetable with a distinctive, slightly nutty flavour that deepens when cooked over fire. When exposed to the direct heat of coals or a grill, they develop rich caramelisation on the outside while retaining a tender bite inside. This contrast of textures and smoky notes makes them an excellent choice for BBQ cooking. To get the best results, halve or quarter the sprouts to increase surface area and allow even charring. Light seasoning with salt and pepper before cooking is enough to enhance their natural taste, but finishing with fresh herbs or a splash of vinegar adds brightness and balances the smokiness. When selecting Brussels sprouts, look for firm, compact heads that are bright green without yellowing leaves or blemishes. Smaller sprouts tend to be sweeter and less bitter. Avoid any that feel soft or have loose leaves, as these indicate age or poor storage. Store them in a perforated plastic bag in the fridge to maintain freshness for up to a week. Avoid washing before storage as moisture can encourage spoilage. Brussels sprouts are incredibly versatile on the BBQ. Apart from grilling whole or halved, you can skewer them or wrap them in foil with a little butter or oil to steam and char simultaneously. They pair well with robust proteins like pork or beef and complement smoky flavours with a touch of acidity from vinegars or citrus. Their hearty texture holds up well to fire cooking, making them a reliable vegetable for any BBQ occasion.