Eureka Brussels Sprouts Appetizer

Fry Brussels sprouts for 30 seconds in skillet with some canola oil. (Adjust fry time based on the size of the sprouts.)

Toss Brussels sprouts with warm orange-chili glaze.

Drizzle chimichurri and sprinkle with macadamia nuts. Serve warm

For the orange glaze

Place orange juice in medium sauce pot over medium heat and reduce by half. Once reduced, add the sweet chili and cook for another five minutes over medium heat. Remove from heat and add the Sambal. Blend together until smooth.

For the Chimichurri sauce

Combine all ingredients except vinegar in mixing bowl and whisk until thoroughly combined. Add red wine vinegar. Stir to blend.