I’ve never met a more polarizing vegetable than brussels sprouts. You either love them, or you hate their “mushy leaves” and “stinky smell.” I happen to adore brussels sprouts, and luckily, I am married to someone who loves them as much as I do.

Nick and I look forward to the winter, when these miniature cabbages are abundant and inexpensive at local markets. Look for brussels sprouts that are small in size and tightly closed.

I attribute people’s detestation of brussels sprouts to how often they are poorly prepared, usually boiled in water for way too long. Brussels sprouts are great when gently boiled with potatoes, roasted with root vegetables and, my favorite, panfried until crispy and caramelized.

I’ve made this recipe many times without the honey mustard glaze. Instead of the glaze, I throw in a few cloves of sliced garlic and some grated parmesan at the end. But the glaze just gives this dish a whole new depth. The honey accentuates the sweetness from the caramelized brussels sprouts. The mustard gives the dish a spicy kick. I like using both regular and grainy mustard, which make the dish’s texture a bit more interesting.

I like serving this on the side of rice and grilled fish. Because brussels sprouts are meaty and filling, we’ve also had this on top of some toasted whole-wheat bread. Serve it at your next dinner party. You may be surprised at how many brussels sprout converts you will get with this dish.