You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Fresh Pick

Recipe for maple-glazed brussels sprouts

Serves 4

You can often find Brussels sprouts on the stalk at fall farmers’ markets. The extra work of delicately removing each tiny cabbage is worth the effort for these sweet rounds. Peel off and discard any damaged outer leaves, and halve the heads. Instead of boiling them, which leaves them mushy, roast them in a cast-iron skillet (or another heavy bottom pan) in a hot oven to char the outer layers, while the pale green centers remain pleasantly crunchy. Once tender, add shallot, maple syrup, Dijon mustard, sherry vinegar, and butter to make a sweet and sour glaze.

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week