For cooks who are ambitious yet loyal to the basic, turkey, vegetable side dishes can offer an opportunity for adventure.

For cooks who are ambitious yet loyal to the basic, turkey, vegetable side dishes can offer an opportunity for adventure.

For the vinaigrette:

2 tablespoons soy sauce

2 tablespoons lime juice

2 tablespoons orange juice

2 tablespoons rice vinegar

2 tablespoons vegetable oil

2 tablespoons sriracha or sambal oelek (in Asian markets and some supermarkets)

1 tablespoon sesame oil

1 tablespoon chopped jalapeño

1 1/2 teaspoons grated ginger

1 1/2 teaspoons chopped garlic

For the Brussels sprouts:

2 tablespoons vegetable oil

1 tablespoon butter

4 cups Brussels sprouts, stemmed and cut into thin wedges

Salt and pepper

1 cup thick plain yogurt

2 tablespoons crumbled honeycomb

1 shiso leaf or 6 mint leaves, julienned

2 tablespoons fried shallots (optional)

1. In a blender, combine all the vinaigrette ingredients. Blend until smooth; set aside.

2. In a large saute pan over medium-low heat, heat the vegetable oil and butter until it foams. Add sprouts and saute until bright green and tender, about 15 minutes. Season lightly with salt and pepper.

3. Add about half the vinaigrette, scraping the bottom of the pan with a wooden spoon, mixing lightly but thoroughly. Taste. If needed, add more vinaigrette; it may not all be needed.

4. Spread the yogurt thinly over a serving plate, and mound the Brussels sprouts on top. Dot with crumbled honeycomb, and garnish with shiso and fried shallots (if using).

Yield: 8 to 10 servings

Adapted from Roy Choi, Chego, Los Angeles