Brussels sprouts aren’t new, by any means—but they’re the perfect produce item to break new ground with, in a matter of speaking.
These sprouts’ forerunners were cultivated in Ancient Rome, and Brussels sprouts as we know them today were grown as early as the 13th century in what is now Belgium, hence the name.
Brussels sprouts, on the menu, are up 89 percent in the past 4 years per Datassential, as their health benefits and versatility make them easy to work with and high-in-demand.
Creative Cabbages
Bring in some umami for a creative spin with your brussels sprouts. Stir fry the sprouts in a wok or skillet with garlic, lemon zest, salt, oil, and pepper, and then stir in an umami sauce.
Miso works wonders in this sauce, paired with the Brussels sprouts: miso paste combined with vegetable broth, ginger, molasses, date syrup, rice vinegar, and tomato paste creates a taste for all the senses.
Bacon and Balsamic
Make your Brussels sprouts in a pan, adding in crispy, hot bacon as well as pitted dates, balsamic vinegar, and some maple syrup swirled amongst chicken stock for a dish that delights.
Maple-bourbon bacon and sauce works well with Brussels sprouts as well—maple bourbon itself, as a combined flavor, has grown 99 percent in the past four years with a high chance of seeing that increase on menus.
Great Gratin
While fusion flavors can create a big draw for new Brussels sprouts orders, sticking with the vegetable as a comfort food classic is still a safe bet.
Brussels sprouts gratin, with heavy cream, cheddar cheese, and breadcrumbs, is a nice offering for guests that want to add more vegetables but still get a comforting treat. Dress it up with pancetta and gruyere.
Your Sourcing Solution
If you’re ready to innovate with Brussels sprouts, Dot Foods is your sourcing solution. Break some new ground with a side dish that’s sure to make waves—and share your creations with us, using #DevourByDot on Instagram.
Find Brussels sprouts and everything restaurants need to take them to the next level.