Appetizers Recipe

Prepare and roast

Preheat oven to 425°F (220°C). Trim the stem ends of the brussels sprouts, remove any yellow outer leaves, and cut larger sprouts in half so all are roughly uniform (about 1/2–3/4" pieces). Pat dry with paper towel.

In a large bowl, toss brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread sprouts cut-side down on a rimmed baking sheet in a single layer, leaving space between pieces for even browning. Roast on the middle rack for 20–25 minutes, shaking the pan or flipping once at about 12 minutes, until edges are deep golden brown and centers are tender.

Finish

During the last 2 minutes of roasting, sprinkle minced garlic over the sprouts and return to oven to lightly toast the garlic (watch carefully so it doesn't burn). Remove from oven and immediately toss with 1 tbs grated Parmesan, 1 tsp lemon zest and 1 tsp lemon juice. Taste and adjust seasoning with additional salt or pepper if desired. Serve hot.

Marinate

Whisk together 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp sriracha (or to taste), 1 tsp grated ginger and 2 minced garlic cloves in a medium bowl until honey dissolves. Add the chicken pieces, toss to coat, cover and refrigerate for at least 20 minutes and up to 2 hours.

If using wooden skewers, soak them in water at least 30 minutes before grilling to prevent burning. Preheat grill or broiler to medium-high (about 400°F/200°C) and oil the grates or a baking sheet lightly.

Thread marinated chicken onto skewers, leaving a small gap between pieces for even cooking. Reserve marinade.

Cook

Grill skewers 3–4 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and edges are charred in spots. If broiling, place on a lined sheet 4–6" from heat and broil 3–4 minutes per side, watching carefully.

While the skewers cook, bring reserved marinade to a boil in a small saucepan for 1–2 minutes to kill bacteria and reduce slightly; brush over cooked skewers as a glaze.

Garnish and serve

Transfer skewers to a platter and sprinkle with 2 tbs sliced green onions. Serve hot with the Creamy Avocado-Lime Dip for dipping.

Make the dip

Cut the avocado in half, remove pit, and scoop flesh into a small bowl. Mash with a fork until mostly smooth but slightly chunky.

Add 1/2 cup plain Greek yogurt, 2 tsp lime juice, 2 tbs chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine. If mixture is too thick, add up to 1 tsp water to reach desired consistency.

Taste and adjust seasoning with more lime juice or salt. Transfer to a serving bowl and refrigerate until ready to serve (can be made up to 2 hours ahead).