- 1 lb brussles, quartered
- 1 blood orange
- 4 shallots
- peanut oil
- 4 tsp prosecco vinegar
- 2 tsp honey
- salt
- quarter and rinse your sprouts
- make peanut sauce with 4 tsp prosecco vinegar (or whatever preferred vinegar you have on hand), 2 tsp honey, 2 tbsp peanut butter (& sriracha to taste) - roast sprouts in preferred oil & salt at 400 for 20 minutes
Fried Shallots:
- heat peanut oil in small pot and add shallots, stir frequently until browned . drain (save oil for shallot infused oil) and let shallots cool into paper towels
Blood Orange:
- cut off top and bottom to ensure a flat surface
- using a small, sharp knife, cut away the rind. slice orange slices against pith
- mix all together & enjoy!
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