Crispy Brussels Sprouts, Tuscan Tomato ‘Nduja Vinaigrette
Serving Size 6
Ingredients
Tuscan ‘Nduja Vinaigrette:
- 3 oz. SupHerb Tuscan Tomato
- 3 oz. ‘nduja, rendered
- 1 tbsp. honey
- 3 oz. extra-virgin olive oil
Brussels Sprouts:
- 2 lbs. Brussel sprouts, halved
- 2 tbsp. canola oil
- 1 tsp. kosher salt
Categories
- Categories: Italian
- Ingredients: Appetizers, Sides
Preparation
Tuscan Tomato ‘Nduja Vinaigrette
- In a bowl, add the Tuscan Tomato, rendered ‘nduja and honey and mix.
- Slowly whisk in the olive oil to emulsify.
Roasted Brussels Sprouts:
- Preheat the oven to 450°F.
- In a large bowl, gently mix the Brussels sprouts, oil and salt. Spread them on a baking sheet.
- Roast for 15 minutes, or until tender and crispy.
- While the Brussel sprouts are warm, add the vinaigrette and mix gently.
- Arrange a portion of sprouts on a serving plate and garnish with some of the Tuscan Tomato
‘Nduja Vinaigrette.
Chef Zack Randol, Piada
