Contributed by Liz and John Attaway of Adventures in Atlanta

Combination of brussels sprouts, blue cheese produces delicious result

The Crispy Brussels Sprouts appetizer from the Firepit Pizza Tavern in the Larkin development on Memorial Drive is an absolute winner. The combination of flavors is smoky, sweet, bitter, savory and tart, and it’s topped with bacon and blue cheese. Each mouthful was a pleasant surprise. Will they share the recipe? — David Hopkins, Atlanta

As you would expect, Firepit Pizza Tavern is known for its brick oven pizza, but since people cannot live by pizza alone, the restaurant also offers a selection of salads, sandwiches and hearty appetizers, including their Crispy Brussels Sprouts, the creation of chef Shaun Whitmer. The restaurant is open for dine-in, takeout and delivery.

You’ll want to cut the sprouts into whatever works as bite-size pieces for you. Depending on the size of the sprouts, that could be halved or quartered. The combination of sprouts, bacon and blue cheese is a delicious one and the dressing can be adapted for many other uses. As our reader says, this recipe is a winner.

Firepit Pizza Tavern’s Crispy Brussels Sprouts

Firepit Pizza Tavern’s Crispy Brussels Sprouts
  • Vegetable oil, for frying
  • 2 cups halved or quartered Brussels sprouts, ends trimmed
  • 2 tablespoons White Balsamic Dressing (see recipe)
  • 2 tablespoons diced bacon, cooked crisp
  • 2 tablespoons blue cheese crumbles
  • In a Dutch oven, heat enough vegetable oil to cover sprouts to 350 degrees. Carefully put sprouts into hot oil and cook until light brown, about 1 1/2 minutes. Do not crowd oil. Drain sprouts and put in a mixing bowl. Continue until all sprouts are done.
  • Add dressing to sprouts and toss. When they have cooled a minute, add bacon and blue cheese crumbles. Serve immediately. Serves 2.

Nutritional information

Per serving: 321 calories (percent of calories from fat, 62), 12 grams protein, 24 grams carbohydrates, 7 grams fiber, 22 grams fat (5 grams saturated), 19 milligrams cholesterol, 414 milligrams sodium.

White Balsamic Dressing

The restaurant uses blended oil in this dressing. That’s typically a combination of vegetable or canola oil mixed with olive oil. In testing this recipe, we use half olive oil, half avocado oil.

This amount of red pepper flakes makes for a spicy dressing. Adjust the amount you use according to your household’s tolerance for heat. Note that the dressing, when freshly made, is not that spicy, but as it sits, the spice is more pronounced. We thought any leftover dressing would be great with other hearty roasted vegetables or on a salad.

White Balsamic Dressing
  • 1/4 cup white balsamic vinegar
  • 1/4 cup whole grain mustard
  • 2 tablespoons honey
  • 1 tablespoon dried red pepper flakes
  • Pinch salt
  • 1 cup blended oil
  • In a medium bowl, whisk together vinegar, mustard, honey, red pepper flakes and salt. Slowly whisk in the oil and keep whisking until mixture emulsifies. Makes: 1 1/2 cups.

Nutritional information

Per serving: (1 tablespoon) 90 calories (percent of calories from fat, 90), trace protein, 2 grams carbohydrates, no fiber, 9 grams fat (1 gram saturated), no cholesterol, 34 milligrams sodium.

From the menu of … Firepit Pizza Tavern, 509 Memorial Drive SE, Atlanta. 404-495-4777. www.firepitatl.com/

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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