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Menage a Trois Infused Veggie Plate (Roasted Beets, Grilled Carrots with Honey, and Fried Brussel Sprouts)

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Ingredients

Adjust Servings:
1 Red Beet large
1 bunch Multi-Color Carrots
10 Brussel Sprouts
1 bunch Scallions
Thyme a few springs
1 sprig Rosemary
Fresh Dill few pieces
3 Cloves of Garlic
1 Shallots large
1/2 Leek white part only
3 tbsp Olive Oil
Salt to taste
Black Pepper to taste
1 Cannabis Infused Honey Sticks 10 mg per serving
Sartori Sarvecchio Parmesan to taste

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Menage a Trois Infused Veggie Plate (Roasted Beets, Grilled Carrots with Honey, and Fried Brussel Sprouts)

By Bob McGinn

A decadent, yet healthy appetizer trio

  • Serves 4
  • Medium

Ingredients

Directions

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For the Beets

Preheat oven to 375(F).

Toss beets in olive oil and season with salt and pepper. Smash a few cloves of garlic, take a couple sprigs of thyme and place in a pan lined with aluminum foil. Cover pan with foil and place in oven. Roast for about two hours or until beets are soft.

Remove beets from oven and let cool. When beets are cool, peel with a paper towel (wear gloves to prevent beet pigment from transferring to bare skin).

Prepare beets for plating by cutting them into any desired shape you’d like on the plate.

 

For the Carrots

Bring salted water to a boil in a large pot.

Peel carrots leaving about an inch of the stem on top of the carrot and pick the green tops for garnish.

Blanch carrot until almost soft, about 3-4 minutes.

Remove carrots from pot and place in an ice bath to cool for a few minutes. Remove and pat dry.

Finish carrots by grilling. Once grilled place carrots on a plate and glaze with infused honey.

 

For the Shallots and Leeks

Using a sharp knife cut the green top off the leek and set aside for other uses (like stock).

Cut leek lengthwise and run under cold water to remove any dirt that may remain in the layers.

Cut off the bottom root and fan out. Slice in thin strips and soak in cold water for at least a two hours.

Remove from water and pat dry.

Using a mandoline or sharp knife, slice shallots thin and separate layers.

Preheat deep fryer to 350(F) degrees

In a medium size bowl combine rice flour and cornstarch and coat leeks or shallots in the flour. Knock off excess flour off and deep fry for a few minutes or until golden brown. Cool on a plate lined with a paper towel and immediately season with salt.

 

For Brussel Sprouts

Cut brussel sprouts into quarters.

Slice scallions on a bias very thin.

Fry in 350 degree deep frier for a few minutes (cover frier so oil doesn’t splatter)

Once finished in the frier toss with soy sauce and scallions in a medium sized bowl.

 

Plate assembly

Shave parmesan.

Place beets, carrots, and brussel sprouts on plate.

Add garnishes; shallots, leeks, dill, carrot tops, and cheese.

Enjoy!

Steps

1
Done

For the Beets

Preheat oven to 375(F).

2
Done

Toss beets in olive oil and season with salt and pepper. Smash a few cloves of garlic, take a couple sprigs of thyme and place in a pan lined with aluminum foil. Cover pan with foil and place in oven. Roast for about two hours or until beets are soft.

3
Done

Remove beets from oven and let cool. When beets are cool, peel with a paper towel (wear gloves to prevent beet pigment from transferring to bare skin).

4
Done

Prepare beets for plating by cutting them into any desired shape you’d like on the plate.

5
Done

For the Carrots

Bring salted water to a boil in a large pot.

6
Done

Peel carrots leaving about an inch of the stem on top of the carrot and pick the green tops for garnish.

7
Done

Blanch carrot until almost soft, about 3-4 minutes.

8
Done

Remove carrots from pot and place in an ice bath to cool for a few minutes. Remove and pat dry.

9
Done

Finish carrots by grilling. Once grilled place carrots on a plate and glaze with infused honey.

10
Done

For the Shallots and Leeks

Using a sharp knife cut the green top off the leek and set aside for other uses (like stock).

11
Done

Cut leek lengthwise and run under cold water to remove any dirt that may remain in the layers.

12
Done

Cut off the bottom root and fan out. Slice in thin strips and soak in cold water for at least a two hours.

13
Done

Remove from water and pat dry.

14
Done

Using a mandoline or sharp knife, slice shallots thin and separate layers.

15
Done

Preheat deep fryer to 350(F) degrees

16
Done

In a medium size bowl combine rice flour and cornstarch and coat leeks or shallots in the flour. Knock off excess flour off and deep fry for a few minutes or until golden brown. Cool on a plate lined with a paper towel and immediately season with salt.

17
Done

For the Brussel Sprouts

Cut brussel sprouts into quarters.

18
Done

Slice scallions on a bias very thin.

19
Done

Fry in 350 degree deep frier for a few minutes (cover frier so oil doesn't splatter)

20
Done

Once finished in the frier toss with soy sauce and scallions in a medium sized bowl.

21
Done

Plate Assembly

Shave parmesan.

22
Done

Place beets, carrots, and brussel sprouts on plate.

23
Done

Add garnishes; shallots, leeks, dill, carrot tops, and cheese.

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