Beehive Brussels Sprouts with Spicy Vinaigrette
Published November 13, 2012
Stephanie Diani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE VINAIGRETTE
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 ½ teaspoons grated ginger
1 ½ teaspoons chopped garlic
FOR THE BRUSSELS SPROUTS
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)
Nutritional analysis per serving (8 to 10 servings)
6 grams carbs; 6 milligrams cholesterol; 110 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 2 grams fiber; 273 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender, combine all the vinaigrette ingredients. Blend until smooth; set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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).
Private Notes
Comments
I adapted this to make a rice bowl. I sautéed the brussels sprouts as instructed, but added all of the vinaigrette and a container of firm tofu. I served this on brown rice with mint, plain yogurt and fried shallots as garnish (I forgot to get the honeycomb). It was excellent.
I wonder if you are right -- hence "drops of honey" working well, as they add the sweetness. I wish someone at NYT would clarify, though.
Loved this recipe! I also didn't add the honeycomb, since I was working with ingredients I have at home. I added some peanuts and sliced snap peas for crunch and put it all over rice. Next time I'll add tofu, like Kate mentioned below.
The recipe sounds delicious, but I too wonder about the “crunchy” honeycomb. All honeycomb I’ve purchased has been soft…and a very waxy chew that would shed bits of wax into the dish. However, there is honeycomb candy that IS crunchy. Maybe it’s this? https://www.southernliving.com/honeycomb-candy-7749993 Hopefully someone more experienced can shed some light.
I wonder if you are right -- hence "drops of honey" working well, as they add the sweetness. I wish someone at NYT would clarify, though.
The picture seems to have some red component? Is it some sort of red chile pepper? Should we use that instead do the jalapeños?
@Art jalapeños redden as they ripen. Assume that is what is red in the photo.