Chef Norma’s Famous Brussels Sprouts

Yields2 Servings
 1 jalapeno, stem removed
 2 cloves garlic
  cup honey
 ¼ cup rice vinegar
 ½ cup olive oil
 4 cups Brussels sprouts, cut in half
 1 beet, thinly sliced
 1 carrot, shaved
 Canola oil for frying, heated to 350 degrees
1

In a blender combine the jalapeno, garlic, honey, vinegar, and oil. Blend until completely smooth.

2

In the hot oil, gently add the beets, cooking for two minutes.

3

Add the Brussels sprouts and the carrot, cooking an additional 3 minutes.

4

Remove with a slotted spoon to remove excess oil.

5

While the vegetables are still warm, place in a bowl and toss with the dressing. Enjoy!

Ingredients

 1 jalapeno, stem removed
 2 cloves garlic
  cup honey
 ¼ cup rice vinegar
 ½ cup olive oil
 4 cups Brussels sprouts, cut in half
 1 beet, thinly sliced
 1 carrot, shaved
 Canola oil for frying, heated to 350 degrees

Directions

1

In a blender combine the jalapeno, garlic, honey, vinegar, and oil. Blend until completely smooth.

2

In the hot oil, gently add the beets, cooking for two minutes.

3

Add the Brussels sprouts and the carrot, cooking an additional 3 minutes.

4

Remove with a slotted spoon to remove excess oil.

5

While the vegetables are still warm, place in a bowl and toss with the dressing. Enjoy!

Chef Norma’s Famous Brussels Sprouts
2019 La Chenaie Riesling

Suggested wine pairing:

2019 La Chenaie Riesling