Brussels sprouts get wonderfully crisp and charred and tender on the grill, with crispy bits here and there, charred grill lines if you didn’t move them around too much, and as tender as you like them. For the best results, be sure to start off with Brussels sprouts that are more of less the same size so they cook as evenly as possible. If you’re using smaller sprouts or don’t like fussing around with tongs, go ahead and thread them onto skewers. If you have sprouts of a decent size and sort of like standing of the grill, moving each little thing as it requires, grab your grilling tongs and get ready for some fun.

In case it isn’t obvious, this recipe is more a method than anything, so feel free to grill more or fewer sprouts, and season them as your heart desires. A sprinkle of cayenne, a clove or two of minced garlic tossed in with the oil, toasted sesame oil for a whole other flavor—the possibilities are pretty endless. Drizzling them with balsamic vinegar or barbecue sauce or offering a dipping sauce of some sort when they’re done wouldn’t be unheard of either.

Serves 4-6

Prep time: 10 minutes

Cook time: 10 minutes

Heat a grill to medium heat—you should be able to hold your hand about 1 inch above the cooking grate for 1 minute before pulling it away from the heat. In the case of grilling vegetables, hotter isn’t necessarily better, since a lower, more gentle heat will allow the sprouts to cook through and become tender without burning first.

While the grill heats, trim the Brussels sprouts. Cut off and discard the stem ends, then remove that first layer of leaves; if that interior layer isn’t noticeably a paler green, consider removing another layer—they will cook up more evenly that way.

Put the Brussels sprouts in a bowl, drizzle them with the olive oil, and toss to thoroughly and evenly coat all the sprouts. Sprinkle with salt.

If using skewers, thread the sprouts on them, leaving about 1/2 inch between each sprout so the hot air can flow around them. Set the Brussels sprouts on the grill, cover, and cook until the sprouts are browned and grill-marked; turn them over, cover, and cook until they are browned on the other side and as tender as you like them, likely about 5 more minutes.

Serve hot, warm, or at room temperature, with a few grinds of black pepper and/or a few spritzes of lemon juice.