Zack Randol
Director of Catering and Culinary Operations
Piada

Crispy Brussels Sprouts, Tuscan Tomato ’Nduja Vinaigrette

Recipe courtesy of Zack Randol
Sponsor: SupHerb Farms

Servings: 25

Ingredients

Tuscan ’Nduja Vinaigrette:

• 12 oz SupHerb Farms^® Tuscan Tomato
• 12 oz ’nduja, rendered
• 1/4 c honey
• 12 oz extra-virgin olive oil

Brussels Sprouts:

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

Directions

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