How To Make Two Dishes Using Brussels Sprouts


Chef Beverly Kim (Parachute) stops by to take on Rick Bayless in a friendly challenge using Brussels Sprouts + five ingredients, hoping to come up with something delicious in 15 min. or less. As usual, I’m trying to keep everyone on schedule. Both recipes are at the bottom of the page.

Brussels Sprout Salad Tacos (Rick Bayless)

Serves 4-6
5 cups of Filling
1 pound Brussels sprouts, ends trimmed and thin-sliced or shaved on a mandolin
2 cups shredded, boned rotisserie chicken or leftover chicken
¾ cup mayonnaise
2 to 3 tablespoons loosely packed fresh cilantro
1 12-oz. can pickled whole jalapeňos en escabeche
1 teaspoon salt
16 tortillas
Using a mandolin or food processor, shred Brussels sprouts and place in a large mixing bowl. Add mayonnaise, salt, chicken, and cilantro. Remove 3 to 4 jalapeňos from the can, slice into rings, and add to bowl. Remove the onions and carrots and chop about ¼ cup into ¼ inch pieces, add to sprout mixture along with 2 tablespoons of the canning liquid. Stir to combine.
Wrap tortillas in damp paper towel and place in an unsealed ziplock bag. Microwave at 100% for 1 minute, then let sit 1 minute before serving.
Immediately spoon about 1/3 cup of the Brussels sprout mixture into warm tortillas and serve.

Caramelized Brussels Sprouts with Thai Dressing
Beverly Kim, Parachute

10 oz. of brussels sprouts, cut in half
2 tbsp fish sauce
2 tbsp brown sugar
Juice of 3 limes
5-6 thai chilies, minced
3-4 cloves of garlic minced
1 bunch of cilantro, washed and dried, and chopped (using a slicing motion to chop)
2 tbsp vegetable oil

1. Trim end off of brussel sprouts, and cut in half through the top and core.
2. Combine fish sauce, brown sugar, thai chilies in small sauce pan and heat to melt the sugar. Take off the heat and add lime juice.
3. In a large saute pan, heat over medium high heat for 2 minutes. Add vegetable oil and allow the oil to get hot. Then add brussel sprouts cut side down into pan. If there’s no room for all of the sprouts, do not overcrowd, but get another pan and heat them the same way. You want to make sure the flat side gets caramelized in the pan evenly. Lower the heat to medium to so as not to burn the brussels.
4. After 3 minutes, the botton of the brussels should be turning a golden brown. Add the minced garlic at this point, and allow the garlic to get golden (30 seconds) on medium heat. Once it is a complete golden grown on the cut side of the brussels sprouts, add the fish sauce, brown sugar, lime juice, and chilie mixture. Flip the pan a couple of times to mix up the brussels with the sauce. Allow to glaze over the heat for minute.
5. Serve on to a platter and top with fresh chopped cilantro. Serve hot!

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