Recipe: Brussels Sprouts dressed with a Honey-Jalapeño Vinaigrette

A feast for your palate: Charred brussels tossed in a sweetly spicy dressing and topped with salty capers. Straight from the Tina’s Restaurant kitchen, this recipe will have your taste buds singing and your guests raving!

Serves four generously

INGREDIENTS:

• 1 lb brussels sprouts
• 2 Tbls capers
• Oil 
• Honey-Jalapeño Vinaigrette
  • 2 cloves garlic
  • 2 diced Fresno peppers (seeds removed)
  • 3 diced jalapeñso (seeds removed)
  • Pinch of salt
  • ½ Tsp black pepper
  • ¼ C honey
  • ½ C red wine vinegar
  • ⅛ C balsamic vinegar
  • 1 C extra virgin olive oil

INSTRUCTIONS:

1. Make the Honey-Jalapeno Vinaigrette (this will make more than you need, but it stores well in the fridge and is delicious on other things, too!) Add the following to a food processor: garlic (chop for a few seconds), Fresno peppers,  jalapeños, salt, black pepper, honey, red wine vinegar, and balsamic vinegar. Process for 30 seconds.
2. With the machine running as slowly as possible, drizzle in the olive oil. Set aside.
3. ​​Separately, wash, dry, trim, and halve a pound of brussels sprouts
4. Fry brussels in oil (350°F) or roast in a hot oven or air fryer until WELL browned and with crisp edges to develop the slight bitterness of a charred sprout.
5. Add salt & pepper  to taste
6. Dress with the vinaigrette (to taste – you won’t need all of it) by tossing with the brussles in a large bowl, then plate on your serving plate(s) and garnish with the capers.

WINE PAIRINGS RECOMMENDATIONS:

Wine characteristics: Look for crisp acidity and bright, rich whites to pair well with the char and bitterness of the brussels and flavorful punch from the vinaigrette. It is a very forgiving dish that gets along well with many whites.

• Torii Mor Pinot Blanc: This dry, medium-bodied Pinot Blanc has a defining, agile acidity that tip-toes across your palate and will tango with the dressing in this dish. 
• Holloran Riesling Le Pavillon: If you want to accentuate the heat in this dish, try a well-chilled, slightly sweet Riesling. This vintage from Holloran has just a hint of residual sugar that tempers the heat and char of the sprouts. With enough weight to carry you through the course, it is a fine, refreshing pairing.