Serve Honey Caraway Brussels Sprouts

Brussels sprouts are one of those much maligned veggies that really don't deserve the bad rap they get. I suspect it all started from people boiling the soul out of them back in the day, which makes them mushy and stinky. The best way to cook Brussels sprouts is to caramelize the leaves at a high temperature, which brings out their inherent sweetness.

Aside from using a high temperature heat source, it's also important to give them as much surface area as possible to brown, that's why you never want to cook them whole. When I sauté them in a pan, I'll usually shred them. When I roast them, I like to cut them into quarters.

This preparation is super simple but it results in a marvelously flavorful side, accented with the pungent aroma of caraway and the sweet taste of caramelized honey. To ensure they brown evenly, be sure to dry off the Brussels sprouts well after washing and get each quarter well coated with oil. Also, using a non-stick surface such as a silicone matt is a must, otherwise they will stick like crazy glue to the pan.