Best 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

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

Ingredients

2 pounds brussels sprouts (about same size, if possible), discolored outer leaves removed and a thin slice cut off from base
1 tablespoon whole-grain mustard
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

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.

BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE

Brussels Sprouts With Balsamic Vinaigrette image

Make and share this Brussels Sprouts With Balsamic Vinaigrette recipe from Food.com.

Provided by Abby Girl

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

20 Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1 tablespoon vinegar
1/2 teaspoon balsamic vinegar
2 garlic, minced
1 tablespoon black pepper, freshly grounded (to taste)
1/2 teaspoon salt

Steps:

Steam the Brussels sprouts for 8 - 10 minutes.
Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
Drizzle the dressing over top and toss gently.
Note: I usually start with 1 T of oil and work from there. It is just a preference.