1. TASTE OF ELEGANCE
The New South Brussels Sprouts, opposite, take the down-home vegetable to a whole new level. Beautiful bulbs served with a single slice of bacon confit, topped with red onion and drizzled in a honey-balsamic sauce, appeal to both the palate and the eye.
Dumbwaiter Restaurant • 167 Dauphin St.
2. LUCK O' THE SPROUTS
This 2015 Luck of the Irish Cook-off award winner is sure to win over your taste buds, as well. Lucky Irish Pub serves fried sprouts with corned beef, topped with Conecuh bacon bits and finished off with a truffle-oil-and-molasses balsamic vinaigrette made in-house.
Lucky Irish Pub and Grill • 3692 Airport Blvd.
3. DITCH THE BULBS
The nontraditional Farm Egg is a sunny-side up version atop a Brussels sprout hash. The foodies at this fresh Downtown eatery blend the sprouts with flavorful Andouille sausage, pickle, pecans and red onions, topping off the mixture with locally grown benne seeds.
The Noble South • 203 Dauphin St. 690-6824
4. SWEET SAUCE
Take a bite of these delicious fusion creations; deep-fried sprout halves are drizzled with a sweet soy sauce and ginger marinade, lending a satisfying veggie crunch. So satisfying, in fact, that they are served solo so that the combo of flavor profiles truly shines.
NoJa • 6 N. Jackson St. 433-0377
Herb Cured Duck Breast with Oven Roasted Brussels Sprouts
Try sprouts at home with this recipe from Chef Gregg Baker of R Bistro and Pastry in Fairhope
4 – 8 ounce duck breasts with skin on
1 cup sugar
1 cup kosher salt
2 tablespoons orange zest
2 tablespoons fresh chopped basil
2 tablespoons fresh thyme
1 tablespoon black peppercorns
1. Spin the sugar, salt, herbs, zest and peppercorns in processor until combined. Sprinkle generously on duck breast skin side. Cure for thirty minutes, rinse and pat dry.
2. Pan roast skin side down until crispy. Flip over and finish in oven 8 to 10 minutes for medium rare or until desired doneness. You may add more herbs to taste.
1 pound Brussels Sprouts
Salt and Pepper, to taste
6 strips Applewood Smoked Bacon, diced
Apple Cider Vinegar
1. Lightly toss Brussels Sprouts in olive oil and salt and pepper.
2. Lay flat on sheet pan and roast in the oven at 375 degrees until outer leaves turn golden and crispy about 40 – 45 minutes.
3. While Brussels Sprouts roast, dice bacon into 1/2″ pieces and render in skillet until crispy, strain grease.
4. Take warm Brussels Sprouts and put into a large mixing bowl, add crispy bacon, coat with the apple cider vinaigrette, toss all together. Salt and pepper to taste.
5. Serve warm or at room temperature. Perfect accompaniment to quail, duck or pork.
Apple Cider Vinaigrette
1. Take 1 part vinegar to 3 parts olive oil and blend.
2. Add honey to desired balance.
text by chelsea wallace • photos by Blair Abraham