Benton’s Bacon Roasted Brussels Sprouts with Chow Chow Vinaigrette

By LRay

Ingredients

• For Chow Chow Vinaigrette:
• 1 pound Brussels sprouts
• 2 ounces Benton’s bacon, diced and rendered, fat reserved
• Salt and pepper to taste
• Chow chow vinaigrette (recipe below)
• 1/4 cup chow chow (we use Sugarplum Foods Hot Chow-Chow Relish)
• 2 tablespoons apple cider vinegar
• Pinch of salt

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Directions

1. Trim stem end from sprouts. Slice in half lengthwise.

2. Toss sprouts in 2 tablespoons reserved bacon fat and season with salt and pepper to taste.

3. Place in a preheated cast iron skillet and cook, turning over occasionally, until tender and charred in places.

4. Remove from heat, transfer to a bowl, and toss with 2 tablespoons vinaigrette and cooked bacon. Serve immediately.

For Chow Chow Vinaigrette:

1. Pulse chow chow in a food processor until larger pieces are broken down but not pureed. Stir in vinegar and reserve.