Spicy Honey-Soy Brussels Sprouts Recipe

Brussels sprouts, with their sturdy and tightly layered leaves, maintain up nicely to daring, punchy seasonings, so one Thanksgiving, my dad determined to experiment. Taking inspiration from the savory, vinegar-forward dressings he typically whisks collectively to make Chinese language liáng bàn cài (“cold-tossed dishes”), he mixed soy sauce, Chinkiang black vinegar, toasted sesame oil, floor white pepper, and a contact of Szechuan peppercorn oil and poured it over some rapidly blanched sprouts.

Although nobody in our household had thought to season brussels sprouts that method earlier than, they have been a pure pairing: The savory-tangy taste profile balanced the vegetable’s earthiness, whereas the steam of the just-cooked sprouts helped the liquid seasonings soak in slightly than sit on the floor.

The dish ended up being the shock standout of the vacation meal, and it rapidly grew to become a part of my common rotation. Whereas blanched brussels will be scrumptious — candy and tender — I additionally take pleasure in roasting them, which crisps the outer leaves whereas introducing a toasty depth that pairs particularly nicely with the tart, sesame-scented dressing. — Megan Zhang

What’s Chinkiang black vinegar?

This darkish, glutinous rice-based vinegar, historically brewed within the jap Chinese language metropolis of Zhenjiang (as soon as anglicized as Chinkiang), is prized for its malty, savory depth. Its distinctive complexity derives from an prolonged fermentation and getting older course of that yields a mellow, rounded tang with delicate sweetness. Cooks throughout China use this versatile condiment to enliven braised meats, stir-fries, noodle dishes, and dipping sauces, and it’s straightforward to search out at almost any Chinese language or Asian grocer.

What’s Szechuan peppercorn oil?

Szechuan peppercorns, well-known for his or her signature tongue-prickling buzz, are steeped in a impartial oil leading to a floral, citrusy condiment heady with tingly heat. Only a drizzle makes a vivid of entirety in dipping sauces, chilly dishes, and different preparations. It’s out there at most Chinese language grocers and on-line.

Notes from the Meals & Wine Take a look at Kitchen

• Should you don’t have Chinkiang black vinegar, you may substitute 1/2 tablespoon of a transparent rice vinegar and 1/2 tablespoon of balsamic vinegar, a mixture that echoes black vinegar’s steadiness of sweetness and tang.
• In case your brussels sprouts are bigger than two inches in diameter, quarter them as an alternative of halving.