Beehive Brussels Sprouts with Spicy Vinaigrette
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons soy sauce
- 2tablespoons lime juice
- 2tablespoons orange juice
- 2tablespoons rice vinegar
- 2tablespoons vegetable oil
- 2tablespoons sriracha or sambal oelek (in Asian markets and some supermarkets)
- 1tablespoon sesame oil
- 1tablespoon chopped jalapeño
- 1½teaspoons grated ginger
- 1½teaspoons chopped garlic
- 2tablespoons vegetable oil
- 1tablespoon butter
- 4cups brussels sprouts, stemmed and cut into thin wedges
- Salt and pepper
- 1cup thick plain yogurt
- 2tablespoons crumbled honeycomb
- 1shiso leaf or 6 mint leaves, julienned
- 2tablespoons fried shallots (optional)
For the Vinaigrette
For the Brussels Sprouts
Nutritional analysis per serving (10 servings)
110 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 273 milligrams sodium
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?
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