BEEHIVE BRUSSELS SPROUTS WITH SPICY VINAIGRETTE
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
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 WITH BALSAMIC VINAIGRETTE
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
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.
BRUSSELS SPROUTS WITH SHERRY VINAIGRETTE AND PROSCIUTTO BREAD CRUMBS
Steps:
- To make the bread crumbs, adjust the oven rack to the middle position and preheat the oven to 350°F. Line a plate with paper towels.
- Combine the prosciutto and olive oil in a large sauté pan over medium-high heat and cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto to the paper towels to drain. Add the bread crumbs to the pan you cooked the prosciutto in and toss to coat the bread crumbs with the oil in the pan. Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are light golden brown, stirring them once or twice during cooking time so they brown evenly. Remove the bread crumbs from the oven but leave the oven on. Add the prosciutto, chervil, chives, and tarragon to the baking sheet with the bread crumbs and stir to combine. Return the bread crumbs to the oven for 10 minutes, stirring them once or twice during that time so they cook evenly, until they are golden brown and crisp. Set them aside to cool to room temperature. Use the bread crumbs, or transfer them to an airtight container, and store them at room temperature for up to two days. Bring the bread crumbs to room temperature before using them.
- To make the vinaigrette, combine the vinegar, shallots, salt, and pepper in a small bowl, and set aside for about 5 minutes to allow the shallots to marinate in the vinegar. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt or vinegar, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
- To cook the Brussels sprouts, put them in a large bowl, drizzle them with 1/2 cup of the olive oil, season with the salt and pepper, and toss to coat with the seasonings.
- Heat 1/2 cup of the remaining olive oil in a large sauté pan over medium heat until the oil is almost smoking and slides easily in the pan, 3 to 4 minutes. Working in two or more batches, place the Brussels sprouts cut side down in a single layer in the oil and sauté them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy, using tongs to turn the sprouts as they brown. Remove the sprouts to a plate or baking sheet as they are done. When you've removed the first batch of sprouts, add the remaining 2 tablespoons of oil to the pan and cook another batch. Repeat until all of the Brussels sprouts are cooked, adding more oil as necessary. You can prepare the Brussels sprouts to this point up to several hours in advance. Transfer them to an airtight container and keep them at room temperature until you are ready to serve them.
- When you are ready to serve the Brussels sprouts, drizzle them with the vinaigrette, squeeze a few drops of lemon juice over them, and toss to coat the sprouts with the seasonings. Taste for seasoning and add more salt, if desired. Transfer the Brussels sprouts to a serving platter or dish, sprinkling each layer of sprouts lightly with the bread crumbs. Sprinkle 1/4 cup of bread crumbs over the top and serve, serving the remaining bread crumbs on the side or reserving them for another use. Serve warm or at room temperature.
BRUSSELS SPROUTS VINAIGRETTE
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
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 VINAIGRETTE
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
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
BRUSSELS SPROUTS WITH BACON VINAIGRETTE
I'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. -Stephanie Gates, Waterloo, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Trim Brussels sprouts. Using the slicing blade on a food processor or a knife, thinly slice sprouts. Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in vinegar, honey and mustard. Cook and stir 1 minute. Add bacon and apples to Brussels sprouts. Drizzle with onion mixture; toss to coat. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 166 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 274mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein.
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