Roasting Brussels sprouts may have departed as the culinary trend de rigeur (hello, deep-frying!), but there's much to be said for the charred, crisp, and just-sweet leaves resulting from a hot and quick oven. The method is a perfect canvas for just about any blanket of flavors--even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. The sprouts are sweet-tart and spicy, with a curious undercurrent of rye-bread that'll keep any sprout lover coming back for more.