Photo by Phil Lederer.

When past visitors have left reviews for The Fountain Kitchen & Wine Bar, they've praised the professionalism of the staff as much as the food, but we’re here to praise the Brussels sprouts. Meant as a side dish but boasting enough flavor for an entrée, the beauty lies in the simplicity of fresh ingredients and stellar pairing. Beginning with quartered Brussels sprouts, Apprentice Chef Ewa Fricks heats coconut oil and garlic in a pan until it reaches near-searing temperatures. Throwing in the sprouts, she’s careful to keep them crunchy but alleviate that raw toughness, before adding a mix of soy sauce and teriyaki sauce to gently caramelize and a dash of sesame seeds. With an addicting tang of sweet and salty, the teriyaki and soy lend the perfect counterbalance to the usually intense Brussels sprout taste, seeping deep into the folds of each layered leaf to create pockets of bursting flavor with each bite. Served over a bed of sesame seeds to give the whole dish a bit of nutty grounding, it’s a healthy indulgence to convert even the staunchest anti-sprout.

Photo by Phil Lederer.

The Fountain Kitchen & Wine Bar, 543 South Pineapple Ave., Sarasota, 941-203-8523.