Randol characterizes Brussels sprouts as “a good carrier of flavor—they have their own distinct taste, and other ingredients can bring that forward and enhance it.” In this rendition, roasted Brussels are dressed in a vinaigrette made of rendered ‘nduja (spicy, spreadable Calabrian sausage), honey, extra-virgin olive oil and SupHerb Farms® Tuscan Tomato paste. The chef notes that the paste’s rich, earthy tomato flavor with citrus notes complements the savory ‘nduja. “The honey and the tomato help tone down the bitterness in the Brussels sprouts—always a risk if they’re not cooked properly,” he adds.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
