Wood-Roasted Caramelized Brussels’ Sprouts

Step 1

The Fire: Medium-hot roasting oven environment, 450° to 550°.Equipment: Large cast-iron skillet, ideally Lodge’s 17-incher, or paella pan; long leather oven gloves will be helpful

Step 2

Place a steamer over a pot of simmering water. Carefully trim the bases of the sprouts, if necessary; be careful to leave the root mostly intact or they will fall apart. Steam the sprouts for 5 to 6 minutes, depending on their size; let cool and cut in half through the stem ends.

Step 3

Add the oil and butter to the cast-iron skillet and place in the oven opposite the fire. When the butter foam has subsided, pull the skillet forward and season the oil with a little salt; then use long tongs to place the sprouts cut sides down in the skillet. Roast opposite the fire, occasionally adjusting the skillet’s distance from the fire, and rotating it to promote an almost constant, gentle sizzling. Once they are sizzling correctly, you can leave the oven—but only briefly. As you pass by the pan, check the cut sides and move them around in the pan to brown evenly, in spite of possible hot-spots. (Long leather oven gloves are helpful here.)

Step 4

When the cut sides are a lovely deep golden brown, use your long tongs to turn the sprouts over and sizzle for approximately half the time on their rounded sides. This process will take between 15 and 25 minutes. Squeeze some lemon juice over the sprouts and season with pepper.