serves 6–8

This will make lovers out of Brussels Sprout haters.

1½ lb. brussels sprouts, cleaned, cored, and halved
2 tsp. sea salt
1 head garlic, cloves separated and peeled
2 Tbsp. olive oil
6 Tbsp. unsalted butter, softened at room temperature
1 Tbsp. chopped fresh marjoram
1 Tbsp. chopped fresh tarragon
1 tsp. crushed red pepper flakes

Preheat oven to 400°. In a bowl, toss brussels sprouts with salt. Place the garlic on a square of foil, drizzle with olive oil, and seal foil into a pouch. Place on a baking sheet and roast for 30 minutes; let cool. Blend softened butter with roasted garlic and oil, herbs, and red pepper. Warm a large ovenproof skillet over medium; add about 2 tablespoons of seasoned butter and melt. Arrange the sprouts cut-side down; reduce heat to low and slowly cook until edges of sprouts begin to brown, adding butter a bit at a time and tilting the pan to distribute it. Transfer pan to oven and roast 30 minutes. Add remaining butter and serve hot.