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1 pound brussesl sprouts, ends removed and peeled
oil for frying
seasalt
1 cup pomegranate seeds
½ cup *tarragon vinaigrette
2 tablespoons *pomegranate gastrique
1 cup *spiced pecans

Cut each brussels sprout in half through the core. Score each by cutting in half again lengthwise, but not cutting completely through stem so that sprout will “bloom” and cook through when added to oil. Heat oil to 380°F and fry sprouts in small batches until dark golden and tender, about 2-4 minutes depending on size. Remove and drain on paper towels, immediately sprinkle with a small amount of sea salt. When drained, toss with tarragon vinaigrette. Place on serving plates or platter, drizzle with pomegranate gastrique, sprinkle with pomegranate seeds and spiced pecans. Serve immediately.

tarragon vinaigrette – ½ c
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon tarragon leaves, minced
1 tablespoon honey
1 tablespoon fish sauce
Whisk everything together, season to taste with sea salt.

pomegranate gastrique – 1 cup
½ cinnamon stick
½ teaspoon black peppercorns
¼ teaspoon red chili flake
1 bottle pomegranate juice
⅓ cup red wine vinegar
¾ cup sugar
Heat small sauce pot over medium heat, add spices and toast until fragrant, about 30 seconds. Add liquids and sugar, bring to a simmer and reduce until the consistency of maple syrup. Strain and cool. Gastrique will keep in the refrigerator for several weeks, bring to room temperature before using.

Spiced pecans – 1 quart
⅓ cup sugar
½ c water
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
4 cups pecans
Preheat oven to 300°F. Cook sugar and water until sugar dissolves completely, add spices. While still warm, place pecans in large bowl drizzle syrup over them, toss to coat. Line a baking pan with a silpat and bake for 15 minutes. Cool completely and rough chop. Will keep in an airtight container for 2-3 days.

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