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.