Chef Norma's Famous Brussels Sprouts
PAIRED WITH: Brooks La Chenaie Riesling
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!