Veggie Trio (v) Recipe

Combine and taste

In a small bowl whisk together 1/4 cup ponzu, 1 tablespoon mirin, 1 teaspoon light soy sauce, 1 teaspoon honey (or maple syrup), 1/2 teaspoon toasted sesame oil, 1/2 teaspoon freshly grated ginger, 1/2 teaspoon Sichuan chili crisp and 1 tablespoon thinly sliced green onion. Taste and adjust balance: more honey for sweetness, more chili for heat, or a squeeze of lime for brightness. Set aside at room temperature so flavors meld.

Preheat oven to 425°F (220°C) if roasting Brussels sprouts and carrots together. Alternatively prepare a large skillet/grill pan and a second skillet for stove-top cooking.

Trim and halve the Brussels sprouts. Trim carrot ends and cut larger carrots lengthwise into 1/3–1/2-inch thick planks so they cook evenly. Pat vegetables dry to encourage browning.

Toss 1 lb halved Brussels sprouts with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl until evenly coated.

Spread sprouts cut-side down on a rimmed baking sheet in a single layer (do not crowd). Roast in the preheated 425°F oven for 18–22 minutes, until deeply browned and crispy on the cut sides, shaking the pan once at 10 minutes. For extra crispness, broil 1–2 minutes watching carefully.

Remove from oven and, if desired, toss with 1 tablespoon of the prepared ponzu sauce to glaze lightly. Transfer to serving platter and sprinkle with toasted sesame seeds if using.

Toss 1 lb prepared carrots with 1 tablespoon neutral oil, 1 teaspoon honey, 1/2 teaspoon smoked paprika and 1/2 teaspoon kosher salt so each piece is lightly coated.

Heat a grill pan or outdoor grill over medium-high heat. Grill carrots cut-side down for 3–5 minutes without moving to get good char marks, then turn and grill another 3–5 minutes until tender and caramelized. If using the oven, roast on a separate sheet at 425°F for 18–22 minutes, turning once, until browned and tender.

When done, transfer to the serving platter and brush lightly with a teaspoon of ponzu sauce for a glossy finish.

Heat a large heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat.

Add 8 oz shishito peppers in a single layer and let cook, undisturbed, for 1–2 minutes until blistered on one side. Toss or shake the pan and continue to blister and char the skins for another 2–3 minutes until most peppers have blackened spots and are softened.

Remove peppers to a bowl, sprinkle with 1/2 teaspoon sea salt flakes and a squeeze of lime wedge if desired. Toss to combine. Drizzle a teaspoon of the ponzu sauce over the peppers or serve the sauce alongside for dipping.

Arrange the roasted Brussels sprouts, grilled carrots and blistered shishito peppers on a single large platter or on separate small plates to present the Veggie Trio. Place remaining ponzu sauce in a small bowl for dipping or spooning.

Garnish with remaining sliced green onion, cilantro or microgreens and sprinkle toasted sesame seeds over the Brussels sprouts. Serve immediately with fresh lime wedges on the side.