Best 2 Beehive Brussels Sprouts With Spicy Vinaigrette Recipes
Prepare to be amazed by our delectable Beehive Brussels Sprouts with Spicy Vinaigrette, a dish that tantalizes taste buds and elevates your dining experience. This extraordinary recipe transforms ordinary Brussels sprouts into extraordinary culinary wonders, roasted to perfection and arranged in a visually stunning beehive formation. The accompanying spicy vinaigrette, crafted with a harmonious blend of zesty flavors, adds a delightful kick that complements the roasted sprouts beautifully.
In addition to the main recipe, this article offers a treasure trove of culinary delights, including:
- **Roasted Brussel Sprouts with Balsamic Glaze:** A classic rendition of roasted Brussels sprouts, enhanced with a luscious balsamic glaze that adds a touch of sweetness and tang.
- **Air Fryer Brussels Sprouts:** Discover the magic of air frying, resulting in crispy and tender Brussels sprouts that are both healthy and delicious.
- **Brussels Sprouts Salad with Bacon and Apples:** A delightful combination of roasted Brussels sprouts, crispy bacon, sweet apples, and a tangy dressing, perfect for a refreshing and satisfying salad.
- **Brussels Sprouts Gratin:** Indulge in a creamy and cheesy casserole, featuring layers of Brussels sprouts, béchamel sauce, and a golden-brown gratin topping.
- **Brussels Sprouts Soup:** Embrace the warmth and comfort of a creamy Brussels sprouts soup, brimming with roasted Brussels sprouts, aromatic vegetables, and a hint of nutmeg.
Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success for home cooks of all levels. Whether you're seeking a show-stopping centerpiece for your dinner table or a comforting meal to nourish your soul, this article has something for every palate.
BEEHIVE BRUSSELS SPROUTS WITH SPICY VINAIGRETTE
Like avant-garde art, the avant-garde approach to vegetables can take many forms: investing ordinary objects with extra significance, boldly upending tradition or juxtaposing elements that appear disparate. The Los Angeles chef Roy Choi takes that last approach. He did for the kimchi taco what Diane von Furstenberg did for the wrap dress. His sautéed Brussels sprouts play the vegetable off crunchy honeycomb, Greek yogurt and sriracha-spiked vinaigrette. Fried shallots top off the dish.
Provided by Julia Moskin And Melissa Clark
Categories quick, salads and dressings, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- In a blender, combine all the vinaigrette ingredients. Blend until smooth; set aside.
- In a large sauté pan over medium-low heat, heat the vegetable oil and butter until it foams. Add sprouts and sauté until browned in spots, 2 to 3 minutes. Season lightly with salt and pepper.
- Add about half the vinaigrette, scraping the bottom of the pan with a wooden spoon, and continue to cook until the sprouts are crisp-tender, 2 minutes longer. Add more vinaigrette; it may not all be needed.
- Spread the yogurt thinly over a serving plate, and mound the brussels sprouts on top. Dot with crumbled honeycomb, and garnish with shiso and fried shallots (if using).
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 2 grams, TransFat 0 grams
BRUSSELS SPROUTS VINAIGRETTE
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
- In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
- Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.
Tips:
- To ensure even cooking, select Brussels sprouts of similar size.
- For a crispier texture, roast the Brussels sprouts at a higher temperature for a shorter amount of time.
- If you don't have Dijon mustard, you can substitute a mixture of yellow mustard and white wine vinegar.
- Feel free to add other ingredients to the vinaigrette, such as honey, maple syrup, or shallots.
- For a vegetarian dish, omit the bacon.
- To save time, you can use pre-shredded Brussels sprouts.
- Serve the Brussels sprouts immediately after they are cooked for the best flavor and texture.
Conclusion:
This versatile and delicious recipe for Beehive Brussels Sprouts with Spicy Vinaigrette is a great addition to any meal. With its perfect balance of sweet, savory, and spicy flavors, it's sure to be a hit with everyone at the table. Whether you serve it as a side dish or a main course, this dish is sure to impress. Give it a try today and experience the amazing flavors for yourself!
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