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Fried Brussels Sprouts with Pomegranate-Balsamic Reduction & Spicy Yogurt

Fried Brussels Sprouts with Pomegranate-Balsamic Reduction and Spicy Yogurt  
Beverage pairing: A bold Belgian ale

Serves 4

2 T. pomegranate juice
3/8 c. good-quality balsamic vinegar
1 T. honey
1 c. plain Greek yogurt
1 t. cayenne (use less for a milder flavor)   
1 t. kosher salt, plus more to taste
1 T. lemon juice
1 lb. Brussels sprouts, stem ends cut off
Canola or vegetable oil as needed
1 T. chopped parsley

Combine pomegranate juice, vinegar and honey in a small stainless steel pan and bring to a boil. Lower heat and simmer until the mixture is sufficiently reduced to coat the back of a spoon. Set aside to cool.
Mix yogurt, cayenne, 1 t. salt and lemon juice in a small bowl. T ransfer to four ramekins and refrigerate. Line a baking sheet with paper towels and place it near the stove. Cut the sprouts in half from top to bottom.
Fill a large pot one-third of the way up with oil. Attach a candy/deep-fry thermometer to the pan. Heat the oil to 400 degrees. Carefully add one-half of the sprouts to the pot and cook until they are golden brown and float to the top. Remove the sprouts with a slotted spoon and place them on the paper towel-lined sheet to drain. Sprinkle lightly with kosher salt. Repeat with remaining sprouts. Toss sprouts in pomegranate-balsamic reduction and transfer to a serving dish. Sprinkle with parsley and serve with yogurt dip on the side.    


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