Brussels sprouts are packed with flavor, nutritiousness, and a vegetal cuteness rivaling the miniature gherkin. Yet cooking them can be deceptively tricky. Roasted, they often emerge charred on the outside but undercooked within. Cook them in a steamer, and they'll likely turn sweet and succulent, but with a high risk of mush. This braise-and-brown method delivers the best of both worlds – thorough doneness with the depth of flavor that comes from caramelization. And the wine, herbs, pine nuts and parmesan add a simple sophistication that's really, really, really hard not to love.