Hard-charred Brussels sprouts

Bitter against fat; cider or light red

Light red or dry cider. Bitter + sweet + fat. Nothing heavy, nothing sweet.

Reheat in a hot pan. They improve. A squeeze of lemon if they dull.

• Brussels sprouts1.6 lb
• Olive oil3.2 tbsp
• Lemon1 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

18 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for hard-charred brussels sprouts, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. Oven occupancy is 18 minutes per tray. Do not start this tray if the day-of oven window is already full.
4. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
5. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: Light red or dry cider. Bitter + sweet + fat. Nothing heavy, nothing sweet.
7. Leftover route: Reheat in a hot pan. They improve. A squeeze of lemon if they dull.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.