In October, Brussels sprouts reach the peak of their fall seasonality and yield a more intense flavour. There are many ways to serve brussel sprouts, but my favorite is seared in a pan with caramelized the edges that create a crunchy, charred bite that complements savoury fall dishes.
As Brussels sprouts can be slightly bitter, I like to add a little bit of sweet-and-sour flavour to create contrast in the dish.