Fire-Roasted Brussels Sprouts with Honey and Walnuts

Build your fire and let it burn down to glowing embers — you want steady, medium heat, not dancing flames. Oil the brussels sprout halves and place them cut-side down on the grate. (The cut side will caramelize beautifully against the metal, creating the kind of char you can't get from boiling)

Grill for 4-5 minutes until the cut sides are deeply browned and slightly charred, then flip and cook another 3-4 minutes until tender when pierced with a knife.

While the sprouts finish cooking, warm the butter and honey together in a cast-iron pan set over the coals until just melted and combined.

Add the chopped walnuts to the honey butter and let them toast for 30 seconds, stirring constantly.

Transfer the grilled brussels sprouts directly to the pan with the honey-walnut mixture. Toss to coat, season with salt, and serve immediately while the smoke flavor is still bright.