Beehive Brussels Sprouts with Spicy Vinaigrette

Name: Beehive Brussels Sprouts with Spicy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno; 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)

Servings: persons

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 jalapeno
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)

1
In a blender, combine all the vinaigrette ingredients.
2
Blend until smooth; set aside.
3
In a large saute pan over medium-low heat, heat the vegetable oil and butter until it foams.
4
Add sprouts and saute until browned in spots, 2 to 3 minutes.
5
Season lightly with salt and pepper.
6
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.
7
Add more vinaigrette; it may not all be needed.
8
Spread the yogurt thinly over a serving plate, and mound the brussels sprouts on top.
9
Dot with crumbled honeycomb, and garnish with shiso and fried shallots (if using).

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons rice vinegar, and more.

Yes, Beehive Brussels Sprouts with Spicy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!