Charred Brussels Sprouts with Crème Fraiche and Pickled Chili Pepper

When charring vegetables, the high heat darkens, almost blackens the outside in no time. This is often done on the barbecue, but you can also use the oven, griddle, or frying pan. After reducing the heat, the inside will soften and cook all the way through. The contrast between the intense, charred exterior and the mild, sweet center adds an extra dimension to the vegetables. If you want the smoky flavor without the charred bits, you can remove the blackened skin or outer layer.