Charred Brussels Sprout and White Bean Skewers with Lemon and Parmesan

Italian

Medium · Hot

Charred Brussels Sprout and White Bean Skewers with Lemon and Parmesan

Hard-charred brussels sprouts and white beans on skewers, brightened with lemon and finished with a Parmesan crust. Five ingredients. No excuses.

Recipe by

Gideon Salt

The Five-Ingredient Dictator

Prep

15 min

Cook

24 min

Total

39 min

Method

Trim and halve the Brussels sprouts. Drain and rinse the white beans, then pat both very dry on clean kitchen towels — moisture is the enemy of char.

Bring a saucepan of salted water to a boil. Blanch the Brussels sprouts for 3 minutes until just tender; drain and spread on a tray to steam-dry.

Zest the lemon directly into a bowl. Cut the lemon in half and squeeze in 2 tablespoons of juice. Whisk in the olive oil and a pinch of salt. Toss the blanched sprouts and beans in the marinade for 2 minutes.

Thread alternating sprouts and beans onto 8 metal skewers. Lay on a foil-lined sheet pan. Roast in an oven preheated to 220 °C (fan 200 °C) for 18–20 minutes, until the sprouts are deep brown and blistered at the cut edges.

Scatter Parmesan over the skewers. Switch the oven to grill/broil and cook for 2–3 minutes, watching constantly, until the cheese is golden and crisp in spots. Finish with a squeeze of remaining lemon if desired.

Nutri-Score

Excellent balance

A–E · lower is better · score -12

Calories

517

per serving

High in protein · 31gSource of fibre · 12gLow sugar · 3gLow saturated fat · 4gLow salt · 110mg

Protein

31g

Carbs

72g

Fat

14g

Sat. fat

Fiber

12g

Sugar

Sodium

110mg

Gluten FreeVegetarianAnti InflammatoryHeart HealthyLow Sodium OptionWeight ManagementBalanced MacrosFiber RichHigh Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · complete match

kg CO₂e

0.5

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.6m³

Runoff

0.04g P

Parmesan drives 45% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

ChewyCrispyTender

Aromas

CitrusEarthySmoky

Kitchen Equipment

Primary Tool

Oven

Oven Saucepan Baking Sheet Chef Knife Citrus Juicer Cutting BoardFoilKitchen TowelsMetal SkewersMixing Bowl Whisk

Techniques

Blanch Broiling Roast

Safety & Storage

Cooking Temperature

Oven reaches 220°C (428°F) with broiler finish; use oven mitts and allow full preheat before inserting food to prevent thermal shock and burns.
Blanching water must reach full rolling boil (100°C/212°F); maintain vigorous boil for the full 3 minutes to ensure proper softening of Brussels sprouts.

Handling

Metal skewers have sharp points before and after use; handle carefully during threading and storage to prevent puncture wounds.
Steam from blanching and draining poses significant burn risk; keep face and hands away from steam release when removing lid.

Cross Contamination

Pat Brussels sprouts and white beans completely dry on clean kitchen towels; moisture prevents charring and promotes bacterial growth.
Use separate clean towels for raw and cooked handling if planning to serve immediately; bacteria transfer risk from damp produce surfaces.

High Risk Population

Dairy allergen present for lactose-intolerant individuals; Parmesan contains milk solids even in hard aged form.

Storage

Refrigerate leftover skewers within 2 hours of cooking; consume within 3-4 days refrigerated or freeze for up to 2 months.

Equipment Safety

Watch broiler/grill finish constantly for 2-3 minutes; broiler elements can ignite paper or cause sheet pan to warp if left unattended.

Pro Tips

Technique

Dry everything twice if you must. Moisture turns to steam, steam prevents browning, and you will get pale, sad vegetables that taste like nothing. Pat dry, let them sit on towels, then pat dry again before they hit the oven.

Substitution

If you have no skewers, spread the sprouts and beans on a single sheet pan and roast at the same temperature — you'll lose the handle presentation but the flavor stays intact.

From the chef

I created this because someone once told me Brussels sprouts needed twenty ingredients to taste good. Wrong. Five is enough when you char them until they fight back and let the Parmesan turn into something crispy and savory that makes people forget they're eating a vegetable. These skewers are proof that simplicity, executed with discipline, will always win.

Gideon SaltThe Five-Ingredient Dictator

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TagsVegetarianHigh FiberCharredSkewersWeeknight DinnerRoastedGrilledGluten FreeBrussels SproutsWhite Beans

AllergensMilk

Source: generated · June 13, 2026