I’m a big Brussels Sprouts fan — I guess my mom made them properly when I was growing up — and when I found out Ben Vanderweele, one of our local farmers, was harvesting his crop I couldn’t resist a trip out to his field. While many of the stalks were headed to local grocery stores, a fair number were destined for the Haute Quarter Grill in Eagle River. I made it to the restaurant a couple of weeks later, just in time to film the final batch of sprouts as they hit the kitchen.

The simplicity of the recipe inspired me to pick up a stalk of sprouts at the store and try it for myself on Thanksgiving. We didn’t have flame but we did have some fresh local carrots to add sweetness to the dish.