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Fried Brussels sprouts
Ash & Elm Cider Co.: Here, customers get to choose how they want their sprouts—sauced with a sweet, tart Sunset cherry cider gastrique or with a sticky maple bacon glaze. “The Brussels sprouts are gluten-free, and all our ciders are naturally gluten-free as well,” mentions founder Aaron Homoya. Multiple locations, ashandelmcider.com
Blistered Brussels sprouts
The Bulldog: Flash-fried, tossed in a sweet-and-sour Japanese chili pepper porter gastrique, and finished with cheese fondue and crunchy toasted macadamia nuts, these sprouts give standard bar food gourmet-level status. 5380 N. College Ave., 317-377-4735, bulldogbr.com
Brussels
Livery: A menu mainstay, these tender sprouts benefit from a long, confit-style butter poach before crisping up in the oven. Freshly grated cotija cheese and a kicky roasted garlic/green onion hot sauce complete the tasty picture. Pair ‘em with the fresh citrus notes of a Carriage House Margarita. 720 N. College Ave.,
317-383-0330, livery-restaurant.com
Hot honey Brussels sprouts
Half Liter: Scratching that sweet-spicy itch, this crispy side is the perfect foil for a slab of smoky ribs, a brisket grilled cheese sandwich, or a pile of chicken wings. 5301 Winthrop Ave., 463-212-8180, halfliterbbq.com
Crispy Brussels sprouts
Magdalena: This new Fountain Square hot spot infuses Brussels sprouts with Southern flavor by frying them, plating them up with whipped ricotta and a drizzle of savory miso bagna cauda, then showering them with nutty benne seeds for a textural crunch.
1127 Shelby St., magdalena.bar
The post Taste Test: Sprouting Up appeared first on Indianapolis Monthly.
