Brussels Sprout, Bacon, and Date Kebabs with honey-sage butter

Cut any large Brussels sprouts in half through the stem ends, trimming off any blemished leaves. If using small sprouts, leave them whole. Press a sage leaf to the cut side of each of the date halves. (Set aside 8 sage leaves for the flavored butter.)

Bring 3 quarts of salted water to a rolling boil in a saucepan. Add sprouts and boil 1 minute. Drain sprouts in a colander, rinse with cold water, and drain again. Blot sprouts dry with paper towels.

Thread sprouts onto skewers, alternating with sage-topped date halves and pieces of bacon.

Melt butter in a small saucepan. Add garlic, reserved sage leaves, Calabrian peppers, and cook over medium-high heat until the butter and sage begin to brown. Do not let them burn. Discard garlic. Lightly brush the kebabs on all sides with flavored butter (you will have some left in the pan — save it for basting) and season with salt and pepper.

Preheat grill for direct grilling and heat to medium-high, leaving a fire-free safety zone. Brush or scrape the grill grate clean and oil it well.

Arrange kebabs on the grate. Grill kebabs until browned on all sides, the bacon is crisp, and sprouts are tender, 2–3 minutes per side. Baste kebabs with some of the flavored butter as they cook, 8–12 minutes in all. Note: the dripping bacon fat and basting mixture may cause flare-ups. Move the kebabs to the safety zone as needed to dodge the flames.

Transfer kebabs to plates or a platter. Stir honey into remaining flavored butter in the saucepan and boil over medium-high heat until syrupy, about 1 minute. Spoon this mixture over the kebabs and dig in.