Veggie Trio Recipe

Make the sauce

In a small bowl whisk together soy sauce, yuzu or lemon juice, mirin, rice vinegar, sugar, Sriracha, sesame oil, grated ginger, and minced scallion until sugar dissolves. Taste and adjust sweetness or heat: add up to 1 tsp more sugar if too tart or a pinch more Sriracha if you want more kick. Let sit at room temperature while preparing vegetables so flavors meld (at least 10 minutes).

Prep

Trim stem ends of Brussels sprouts and remove any loose outer leaves. Halve larger sprouts lengthwise so cut side is flat; leave smaller ones whole.

Pan-fry until crispy

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tbsp extra-virgin olive oil. Place Brussels sprouts cut-side down in a single layer (work in two batches if needed). Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper across both batches. Cook undisturbed for 5–7 minutes until deep golden-brown and crisp on the cut side. Shake the pan or flip and continue cooking 3–4 minutes until tender when pierced with a knife and caramelized. If using leftover loose leaves, crisp them in the pan for 1–2 minutes until charred.

Finish

Transfer to a paper towel–lined plate to drain briefly, then arrange on serving platter. Sprinkle toasted sesame seeds over the sprouts while hot.

Prep carrots

If carrots are thick, halve them lengthwise so pieces are uniform thickness (about 1/4–1/2 inch). Toss carrots in a bowl with 1 tbsp neutral oil, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper to coat evenly.

Grill or roast

Preheat a grill or grill pan to medium-high (or preheat oven to 425°F / 220°C for roasting). For grill/grill pan: place carrots directly on hot grates, cook 3–5 minutes per side until char marks appear and carrots are tender when pierced. For oven: spread on a rimmed baking sheet and roast 18–22 minutes, turning once, until caramelized and tender.

Finish

Remove carrots and, while still warm, toss lightly with an extra quick squeeze of lemon and an optional additional 1/2 tsp honey if you prefer sweeter notes. Arrange next to sprouts on platter.

Blister peppers

Heat a large skillet (preferably cast-iron) over high heat until smoking hot. Add 1 tbsp vegetable oil and swirl to coat. Add shishito peppers in a single layer and let contact with the pan without stirring for 30–45 seconds so blistering begins. Toss or shake the pan frequently for 3–5 minutes until most peppers have blistered and blackened in spots and stems start to char.

Season and serve

Transfer blistered peppers to a serving bowl. Sprinkle with 1/2 tsp flaky sea salt and finish with an optional squeeze of lemon. Serve immediately so they remain hot and slightly smoky.

Arrange the crispy Brussels sprouts, grilled carrots, and blistered shishito peppers on a single platter or on separate small plates. Place the sweet & spicy ponzu sauce in a small dish for dipping or drizzle lightly over the vegetables (start with 1–2 tbsp per portion). Garnish with additional scallion or toasted sesame seeds if desired.