Recipe

1. Place an empty baking sheet on an oven rack as close to the heat source as possible and preheat the broiler.
2. Cut the base off of each Brussels sprout, and then cut each sprout in half lengthwise, discarding any floppy outer leaves.
3. In a large mixing bowl, toss the sprouts with the oil. Sprinkle in the salt and pepper and toss well to combine.
4. Carefully remove the hot baking sheet from the broiler (use a double layer of kitchen towels or oven mitts) and lay the sprouts in a single layer across the pan. Return the pan to the oven and set a timer for 6 minutes. After 6 minutes, stir the sprouts and rotate the pan 180 degrees to ensure the sprouts caramelize evenly. Set the timer for another 6 minutes. The sprouts should have a nice char on some areas and be vibrant green.
5. At the 12-minute mark, add the Pickled Mustard Seeds (recipe below) to the baking sheet and stir well. Broil for an additional 2 minutes. The sprouts should now be ready. When you taste one, it should be tender but not completely soft. I like to test one big sprout and one little sprout to get an average. (The sugars in the pickled mustard seeds will have caramelized a bit and can burn your mouth if you’re not careful.) Remove the finished sprouts from the hot baking sheet and serve immediately.

Pickled Mustard Seeds

1. In a small saucepan over high heat, combine all of the ingredients and bring to a boil over high heat, stirring to dissolve the sugar. Lower the heat and simmer, stirring occasionally, for 25 to 35 minutes, until the mixture has thickened to the consistency of syrup (but not as thick as honey). Let cool, transfer to a nonreactive air tight container, and refrigerate for up to 1 month.