Seed Kitchen & Bar’s Brussels sprouts side dish is charred, tangy

Seed Kitchen & Bar

1311 Johnson Ferry Road, Marietta.


Q: Every time we go to Seed, I turn a professed Brussels sprouts hater into a lover when they taste this restaurant's tasty side dish. My mouth is watering just thinking of the tangy, charred, herbaceous Brussels sprouts. Think they'll share?

— Susyn Ahern, Marietta

A: Indeed, Doug Turbush, chef and owner of Seed Kitchen & Bar, was happy to share this recipe that combines two of winter's hardy vegetables into one irresistible dish.

Seed’s Caramelized Brussels Sprouts and Cauliflower

1 head cauliflower, broken into florets

3 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

24 heads Brussels sprouts, stems trimmed, outer leaves discarded, cut into quarters (about 1 pound)

Vegetable oil, for frying

Thai Herb Vinaigrette, to taste (see recipe)

1 red onion, thinly sliced

24 leaves Thai basil

24 leaves mint

24 leaves cilantro

Preheat oven to 350 degrees.

Arrange cauliflower florets on a rimmed baking sheet and toss with olive oil, salt and pepper. Roast for 10 minutes. Remove from oven and cool. Set aside.

In a large saucepan, bring water to a boil. Have a bowl of ice water standing nearby. Add Brussels sprouts to boiling water and cook 4 minutes. Drain Brussels sprouts and put immediately into ice water to cool. Drain well and set aside.

Vegetables may be prepared up to an hour ahead of time.

When ready to serve, in a Dutch oven, bring oil to 350 degrees. Make sure cauliflower and Brussels sprouts are dry and then fry until golden brown, about 2 minutes. Toss with Thai Herb Vinaigrette to taste, then toss in onion, Thai basil, mint and cilantro. Serve immediately. Serves: 6

Per serving (without vinaigrette): 270 calories (percent of calories from fat, 80), 3 grams protein, 11 grams carbohydrates, 4 grams fiber, 25 grams fat (3 grams saturated), no cholesterol, 382 milligrams sodium.

Seed’s Thai Herb Vinaigrette

This vinaigrette is similar to many Thai dipping sauces. Any leftover vinaigrette would be delicious to lightly pickle a crunchy cabbage and carrot salad.

1/2 cup lime juice

1/2 cup unseasoned rice vinegar

1/2 cup fish sauce

3 tablespoons granulated sugar

2 minced cloves garlic

1 Thai chili, minced, seeds removed if you want less heat

In a medium bowl, whisk together lime juice, vinegar and fish sauce. Add sugar and stir until dissolved. Stir in garlic and chili. May be made up to 1 day ahead. Makes: 1 3/4 cups

Per 1-tablespoon serving: 22 calories (percent of calories from fat, 30), trace protein, 3 grams carbohydrates, trace fiber, 1 gram fat (trace saturated fat), 1 milligram cholesterol, trace sodium.