Brussels Sprouts with Caraway and Tahini
Brussels Sprouts with Caraway and Tahini/ Courtesy Alfred A. Knopf
All the best things you can say about potatoes as a sidekick to steak, you can also say about Brussels sprouts: they’re hearty enough to hold their own, and they soak up the best of what’s around them. My favorite way to cook them is hard and fast; it gives you so many textures, from the crisped-up outer leaves to the still-crunchy center. This is also one of the fastest ways to prepare them. I love adding tahini, which underscores the sprouts’ natural nuttiness.