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Benton’s Bacon Roasted Brussels Sprouts with 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 follows)

Chow Chow Vinaigrette

¼ cup chow chow (we use Sugarplum Foods Hot Chow-Chow Relish)

2 tablespoons apple cider vinegar

Pinch of salt


  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.

Chow Chow Vinaigrette

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