‘GMA’ lunch break: Vandal chef Jonathan Kavourakis' grilled Brussels sprouts
Try this delicious vegetable side!
"Good Morning America" caught up with Vandal executive chef Jonathan Kavourakis for lunch at the New York City restaurant. Try this popular dish from Vandal's menu.
Depending on the size, cut the Brussels sprouts in halves or quarters.
Toss with olive oil, salt and pepper.
Lay out on sheet pan and roast at 350 degrees until golden brown.
Combine both mayo's with chili salt, lime zest and juice.
Pick the cilantro leaves, discard the stems.
Chop fine and add to the mayo blend.
In a hot pan, sauté the grilled Brussels sprouts slightly and place in an oven to get hot.
Remove pan from the oven add lime juice and chili salt and toss.
Finish with mayo and incorporate thoroughly.
Garnish with cotija and cilantro.
Recipe courtesy Vandal.