We usually roast Brussel sprouts rather than pan frying them. Spray a little oil on a sheet pan, sprinkle the pan with salt, pepper and garlic powder, cut the tip off each sprout and then cut the individual sprouts in half, place cut side down, spray with a bit more oil and season again. Roast 20 minutes (more or less) in a 450 degree oven. They brown on the cut side and caramelize beautifully.
Last night's dinner was a meal called "Chicken in the Heather", which I generally make with Cornish hens. Cut the hens in half and place in a baking dish. Mix 1/2 cup of honey, 1/3 cup of whole grain mustard, 1/3 cup of light oil (canola oil works well), 2-4 teaspoons of curry powder and salt and pepper to taste. Mix well and pour over the hens. Cover the baking dish and insert into a preheated 375 degree oven for one hour. After the hour, remove the cover, spoon the pan juices over the hens and return to the oven for another 25-30 minutes (until the skin gets a bit crispy). Place hens on a serving platter and pour pan juices into a gravy boat. Serve with something like roasted Brussel sprouts and a baked potato (over which I always pour some of the pan juices). It's really good.
