BEEHIVE BRUSSELS SPROUTS WITH SPICY VINAIGRETTE

Beehive Brussels Sprouts with Spicy Vinaigrette image

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

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Ingredients

2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 tablespoons sriracha or sambal oelek (in Asian markets and some supermarkets)
1 tablespoon sesame oil
1 tablespoon chopped jalapeño
1 1/2 teaspoons grated ginger
1 1/2 teaspoons chopped garlic
2 tablespoons vegetable oil
1 tablespoon butter
4 cups brussels sprouts, stemmed and cut into thin wedges
Salt and pepper
1 cup thick plain yogurt
2 tablespoons crumbled honeycomb
1 shiso leaf or 6 mint leaves, julienned
2 tablespoons fried shallots (optional)

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

*** Explore more Beehive Brussels Sprouts With Spicy Vinaigrette Recipes »

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HURRICANED Dave

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This is a delicious and easy recipe that I will definitely be making again.

Bilal Gill Bilal Gill

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This recipe is a great way to get kids to eat Brussels sprouts. My kids loved them!

Zeeshan Mir

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I'm not a huge fan of Brussels sprouts, but I really enjoyed this recipe. The bacon and pecans added a lot of flavor.

Mercy Splash

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I made this recipe for a holiday dinner and it was a huge hit. Everyone loved the unique flavor of the Brussels sprouts.

Rodney Dean

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This is a great recipe for a healthy and delicious side dish.

punjabi mela

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I love the combination of flavors in this recipe. The Brussels sprouts, bacon, and pecans are a perfect match.

Fatxi Cali maxamad

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These Brussels sprouts are so easy to make and they're so delicious. I highly recommend them.

Rickson Faliu

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I've made this recipe several times now and it's always a crowd-pleaser.

luqman awadh

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I made this recipe for a potluck and it was a huge success. Everyone loved them.

Joy Matubbar

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These Brussels sprouts were so good, I ate them all myself!

Mm Baltier

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This recipe is a keeper! I will definitely be making it again.

Mozammel Hossain

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I'm not usually a fan of Brussels sprouts, but these were amazing! The combination of flavors was perfect.

Katrina Tahana

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I followed the recipe exactly and the results were perfect. The Brussels sprouts were crispy on the outside and tender on the inside, and the spicy vinaigrette was the perfect complement.