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True Michael's aficionados know that wood-fired is the surefire way to eat well here: the pizzas and whole snapper, for instance. And then there's the pancetta roasted brussels sprouts.

The wood-fired oven at Michael's Genuine in Miami's Design District is like the secret weapon of this rightfully acclaimed restaurant. Many of the loyal diners and food-savvy first-timers gravitate toward things that don't emerge from this oven — burgers, salads, pastry chef Hedy Goldsmith's playful and extremely tasty desserts. But true Michael's aficionados know that wood-fired is the surefire way to eat well here: the pizzas and whole snapper, for instance. And then there's the Pancetta Roasted Brussels Sprouts. You may have had good Brussels sprouts dishes elsewhere, and you may have even added pork or seasoning to liven up these misunderstood veggies. But Michael Schwartz has turned Brussels sprouts into a reliable culinary work of art with this recipe. You may not have the wood-fired oven, but follow these steps (especially the lemon aïoli) and you will never want to eat Brussels sprouts any other way.