Brussels Sprouts with Blood Orange & Fried Shallots in a Peanut Sauce

April 16, 2018



- 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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