6. Crispy Brussels Sprouts with Tuscan Tomato ‘Nduja Vinaigrette

Zack Randol | Director of Catering and Culinary Operations | Piada Italian Street Food

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 with rendered ‘ndjua (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.

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