Barbecued Ginger-Hoisin Brussels Sprouts

Interesting vegetables always turn up at farmers’ markets. Brussels sprouts aren’t terribly unusual, but when you buy them on the stalk, at least one person will look at the 2-foot-long vegetable and say, “I didn’t know that’s how Brussels sprouts grew!” Here, the entire stalk of sprouts is slow-grilled via indirect heat and then brushed with a sweet-sour glaze. Impress your guests by carving individual sprouts from the stalk at the table.