Chef Norma's Famous Brussels Sprouts
1 jalapeno, stem removed
2 cloves garlic
⅛ 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
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!
