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Teriyaki adds bold flavor to Brussels sprouts

Learn how to make the Charred Teriyaki Brussels Sprouts from The Big Ketch

Learn how to make the Charred Teriyaki Brussels Sprouts from The Big Ketch:

Just had a great meal at the Big Ketch in Roswell. We would love to have the recipe for their Charred Teriyaki Brussels Sprouts. Thanks. — Barbara Selby, Marietta

Executive chef Derek Dollar was happy to share this recipe. It’s his creation and the sprouts are on the menu all year ‘round.

We cut the recipe for the teriyaki sauce down to a quarter of what they make at the restaurant, but it’s still a good bit. Don’t restrict your use to Brussels sprouts. We’re using the extra on pretty much everything coming off the grill and for stir frying luscious summer vegetables.

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The Big Ketch, 3279 Roswell Road, Atlanta, 404-474-9508 and 1105 Canton St., Roswell, 770-993-5749.  thebigketch.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 your 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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