Every Saturday in the Great Barrington store, our Dinner Specialist Rachel Oberg is ready to help you answer that age old question, WHAT’S FOR DINNER? This week, it’s Mazzeo’s Ribeye steaks cooked in smoked olive oil, baguette with herb butter, caramelized Brussels sprouts, and Bart’s dark chocolate orange ice cream. Here’s the recipe for those fresh and sweet sprouts:

Serves 4

2 tablespoons salted butter
1 pound Brussels sprouts, ends trimmed, halved
Pinch of salt
2 tablespoons maple syrup
2 tablespoons to ¼ cup water
¼ teaspoon freshly ground pepper
2 to 4 lemon wedges, for serving
Large flake sea salt, for serving

Heat a medium or large skillet over medium heat. Add the butter, and let it melt. Place the brussels sprouts cut-side down in the butter and sprinkle a pinch of salt over the sprouts. Don’t overcrowd the pan, but work in batches if necessary if your pan is too small to accommodate the sprouts.

Cook the sprouts uncovered until the cut sides are golden, 3 to 5 minutes. Add maple syrup to the pan. Gently stir, and cook for about 15 seconds. Add water and pepper, reduce the heat to low, and cook, covered, until the sprouts are tender, about 5 minutes. Serve with a squeeze of lemon and a sprinkle of large flake sea salt.