Even from veggie lovers, Brussel sprouts can get a bad rap. For example, a friend of mine took me to lunch for my birthday at Flagler Tavern and suggested we start by sharing their Brussel sprout appetizer. I have to admit that my first thought was, “Hmmm, not the birthday treat I was imagining.” However, it was the best thing we ordered that day (including yummy adult beverages) and I go back repeatedly for more!

What I found out that fateful day was that when Brussel sprouts are candied, every bit is bursting with crispy, caramelized flavor. You can achieve that mouthwatering goodness at home by simply cutting your Brussel sprouts in half, coating them in a mixture of olive oil, brown sugar, maple syrup and a little cayenne pepper for kick. Place them on a baking sheet in a single layer, salt them to taste and roast at 375 for 25 minutes.

Here’s another secret. Brussel sprouts are insanely delicious when sauteed with pancetta. If you don’t already know, pancetta is Italian salt-cured pork belly. Although similar to bacon, its texture is lighter and silkier and not smoky. You can halve your Brussel sprouts and once again roast them, but this time drizzle with olive oil and top with a little sea salt and freshly ground pepper. Then toss them in a pan with some chopped pancetta. I like to add minced garlic to the mix. This upscale side dish pairs perfectly with almost anything including steak, chicken or fish.

So, if you want to put a new spin on dinner, try adding some Brussel sprouts to your menu. ‘Tis the season!