Robbie loves Brussels Sprouts. Nancy loathes them. But these, prepared by Sugarcane Raw Bar Grill in Miami, made Nancy a believer -- at least in this version.
6 ounces Brussels sprouts
6 orange slices
2 tablespoons balsamic vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon sugar
1 cup extra virgin olive oil
Salt to taste
Thoroughly wash Brussels sprouts and cut them into quarters. Allow to dry and then deep fry them in extra virgin olive oil until golden brown.
Remove sprouts from pan and place on paper towels to drain excess oil. In a bowl, mix sprouts with orange slices, balsamic vinegar and a pinch of salt. Combine sugar and soy sauce and drizzle over the Brussels sprouts.
Source: Sugarcane Raw Bar Grill