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chef name

Zack Randol
Director of Catering and Culinary Operations

Crispy Brussels Sprouts, Tuscan Tomato ’Nduja Vinaigrette

Recipe courtesy of Zack Randol
Sponsor: SupHerb Farms

Servings: 25


Tuscan ’Nduja Vinaigrette:

Brussels Sprouts:

  • 6 lbs Brussels sprouts, halved
  • 1/2 c canola oil
  • 4 tsp kosher salt


Tuscan Tomato ’Nduja Vinaigrette:

  1. In a bowl, add the Tuscan Tomato, rendered ’nduja and honey and mix.
  2. Slowly whisk in the olive oil to emulsify.

Roasted Brussels Sprouts:

  1. Preheat the oven to 450°F.
  2. In a large bowl, gently mix the Brussels sprouts, oil and salt. Spread them on a baking sheet.
  3. Roast for 15 minutes, or until tender and crispy.
  4. While the Brussel sprouts are warm, add the vinaigrette and mix gently.
  5. Arrange a portion of sprouts on a serving plate and garnish with some of the Tuscan Tomato ’Nduja Vinaigrette.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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