Brussels sprouts halved and charred until crispy, tossed with pre-cooked chestnuts and a splash of balsamic. A smoky take on the classic winter combination.
smokeandsoil.com/recipes/charred-sprouts-with-chestnuts
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn’t just cosmetic — it’s structural, adding a firm bitterness that balances the natural sweetness beneath. Brussels sprouts, when treated with care over direct flame, shed their usual bitterness and develop a smoky depth that’s hard to achieve any other way. Paired with the rich, earthy warmth of pre-cooked chestnuts, this dish finds harmony between crispness, caramelisation, and subtle nuttiness.
The technique is straightforward but demands attention: a quick blanch to soften the sprouts, followed by a sharp shock in cold water to halt cooking and retain vibrancy. From there, direct grilling over clean smoke brings everything together. The chestnuts, already tender, gain an extra layer of flavour from the fire, while the olive oil and vinegar seasoning cuts through the richness and ties the elements into a balanced whole.
This recipe is about respecting the ingredients and the fire alike. It’s a clear example of how simple, seasonal produce can be elevated through thoughtful technique and controlled heat. There’s no need for heavy sauces or complicated additions—just clean, whole-food cooking that honours the soil and the smoke.
Ingredients
trimmed and halved
roughly chopped
for a slight tang)
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Sprouts
Trim the base of the Brussels sprouts and cut them in half lengthwise. In a large bowl, toss the halved sprouts with 1 tablespoon of olive oil, a generous pinch of sea salt, and black pepper. Ensure they are evenly coated.
Light the Fire
Prepare the Weber Master-Touch for direct, high-heat cooking. Fill a chimney starter with Weber briquettes and light them. Once the briquettes are fully ashed over (grey and glowing), pour them directly onto the charcoal grate, spreading them evenly across one half of the grill for a direct heat zone. Replace the cooking grate.
Char the Sprouts
Once the grill grate is hot (around 200-230°C / 400-450°F), place the seasoned sprouts cut-side down directly over the hot coals. Close the lid, ensuring the top and bottom vents are fully open to maximise airflow and heat. Cook for 5-7 minutes without moving.
Add Chestnuts and Finish
Open the lid and use tongs to turn the sprouts. They should have a deep, dark char. Add the chopped chestnuts and the remaining 1 tablespoon of olive oil to the bowl, toss, and return the mixture to the grill. Continue to cook for another 5-8 minutes, stirring occasionally, until the sprouts are tender-crisp and the chestnuts are warmed through.
Season and Serve
Remove the sprouts and chestnuts from the grill and place them back into the large bowl. If using, drizzle with balsamic vinegar and toss to coat. Taste and adjust seasoning with additional flaky sea salt and black pepper. Serve immediately.
Season and Serve
Remove the sprouts and chestnuts from the grill and place them back into the large bowl. If using, drizzle with balsamic vinegar and toss to coat. Taste and adjust seasoning with additional flaky sea salt and black pepper. Serve immediately.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
accessory
A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.
Written by
L Field
