A Sweet Heat: Roasted Brussels Sprouts

Posted on September 11, 2017 in Featured Blog Post

Brussels sprouts can be a divisive issue. For those of us who grew up in the Midwest, this cousin of the cabbage either sets off an automatic, craving salivary response or conjures memories of stubbornly long family meals ground to a halt by mandatory vegetables and parental exasperation. But the sprout makes for a surprisingly versatile, substantial centerpiece capable of swaying even the most skeptical among us. So for those on both sides of the divide, we invite you to experience the righteous unifying power of Chef Derik’s roasted Brussels sprouts.

Our Brussels sprouts, sourced from local farm cooperatives, are roasted and kissed with the slightest char to open up their layered texture. A molasses-garlic sauce bathes the dish and offers an unexpected and lively combination of flavors. The subtle sweetness of the molasses underscores and supports the more powerful element of garlic, and the two play off of each other with a certain flirtatious energy – a “sweet heat” as sous chef Shawn puts it. Atop the sprouts, chopped scallions are accompanied by benne from Anson Mills. An antebellum predecessor to what we now know as the sesame seed, benne offers a more robust crunch and a more satisfying flavor than its contemporary counterpart, adding another stimulating dimension the roast Brussels sprouts’ flavor profile.

The Brussels sprouts sprouts are a natural pairing with any cut of steak. Alternatively, they are right at home amongst a cadre of other side dishes if a night of sampling is more to your liking. Try ordering this dish with a bottle of Aspall Dry English Cider. The dry sweetness of the beverage runs alongside the sprouts’ muted undertones of molasses, and serves as a clever foil to the stronger notes of garlic.

During their short time on our menu thus far, this dish has displaced the Dakota’s burger as our most popular item. See what all the hype is about. Visit the Dakota and eat your vegetables.

Read more about our Summer Menu HERE

Read more about Anson Mills HERE