Specialty of the House Andrea Weigl seeks recipes from Triangle restaurants requested by readers.

Specialty of the House: Roasted Brussels sprouts from Bolt Bistro

aweigl@newsobserver.comJanuary 25, 2014 

Roasted Brussels Sprouts with Crispy Pancetta are customer favorites at Bolt Bistro in Raleigh.

JULI LEONARD — jleonard@newsobserver.com

  • The restaurant

    Bolt Bistro

    219 Fayetteville St, Raleigh



We recently ate at Bolt Bistro in downtown Raleigh. The side dish was Brussels sprouts, which were delicious. We ate them like candy. Our waiter said they were cooked with pancetta and Teriyaki sauce, but I have not been able to re-create the dish at home. Can you get me the recipe?

Leslie Samet


Thank you Leslie for requesting this recipe. It is delicious. After testing this recipe, we couldn’t keep from popping them into our mouths like candy.

No wonder you didn’t have any luck re-creating the recipe. The waiter sent you on a bit of goose chase by mentioning Teriyaki sauce. The sauce is actually a combination of fish sauce, Sriracha sauce and chicken broth. So it has a nice savory note followed by some heat.

Bolt Bistro was taken over in 2012 by former NFL linebacker Adalius Thomas and veteran restaurateur David Sadeghi, who also owns Town Hall Grill in Chapel Hill.

Sadeghi says his son Amir, Thomas and their chef at the time, Fabio Moura, were convinced that they needed to come up with a Brussels sprouts side dish. (Moura has gone to work at another of the company’s restaurants in Maryland.) But Sadeghi – not a fan of the little cabbages – was skeptical. He was proven wrong.

“Guests now say, ‘We came here for the Brussels sprouts,’ ” Sadeghi said.

Roasted Brussels Sprouts with Crispy Pancetta

Our recipe tester substituted three thick slices of bacon for the pancetta. Chop bacon into 1/4-inch squares. For the pureed garlic, puree whole peeled garlic cloves in a blender or small food processor with just enough extra virgin olive oil to facilitate pureeing. From Bolt Bistro in Raleigh.

1 pound Brussels sprouts, halved

2 tablespoons extra virgin olive oil

6 ounces pancetta, cubed, about 1/8-inch

1 tablespoon pureed garlic (see recipe headnote)

2 tablespoons fish sauce

2 teaspoons Sriracha sauce

1/2 cup chicken stock

Sea salt to taste

HEAT olive oil in a large cast iron skillet over medium heat. Add pancetta or bacon and cook until crispy, about 8-10 minutes. Stir occasionally with a wooden spoon to ensure even cooking. Remove pancetta or bacon to a paper towel-lined plate. Set aside.

RAISE heat to high. When pan begins to smoke, add Brussels sprouts and saute for 7-10 minutes until sprouts are wilted and blackened. Add pureed garlic and saute for 1-2 more minutes. Add chicken stock. Cover with a lid and cook sprouts until tender for 5-7 minutes.

REMOVE lid. Add fish sauce, Sriracha sauce and pancetta. Stir. Reduce any remaining liquid in the pan over high heat but do not overcook sprouts. Add salt to taste, if needed, and serve.

Yield: 4-6 servings.

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27602; or email aweigl@newsobserver.com.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service