Beehive Brussels Sprouts With Spicy Vinaigrette Recipes

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

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

BRUSSELS SPROUTS VINAIGRETTE

Brussels Sprouts Vinaigrette image

Another great way to eat the humble "baby cabbages"! I found this on a Walmart card in the grocery section.

Provided by Sharon123

Categories Vegetable

Time 28m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 cups fresh Brussels sprouts
4 teaspoons sherry wine vinegar
1 tablespoon mustard (deli style, spicy, yellow-your favorite)
1/4 cup maple syrup
1/2 cup walnut oil
1/2 teaspoon grated fresh nutmeg
3/4 cup walnuts, toasted and finely chopped (optional)

Steps:

Wash and cut an X into the bottom of all the Brussels sprouts.
Fill a large saucepan 1/4 full of water. Bring to boiling. Steam sprouts in a steamer basket until tender, but still firm, about 5-8 minutes.
For the vinaigrette:.
In a small bowl whisk vinegar, mustard, maple syrup, walnut oil, nutmeg and salt and pepper together. Taste and adjust as necessary. Set aside.
Drain the warm Brussels sprouts and place in a serving bowl. Toss with the vinaigrette.
Serve garnished with the toasted chopped walnuts. You don't have to toast the walnuts if you don't want to :).

Nutrition Facts : Calories 167.6, Fat 13.9, SaturatedFat 1.3, Sodium 32.9, Carbohydrate 10.9, Fiber 1.8, Sugar 7, Protein 1.6

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