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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 salt


  1. Trim stems from brussels sprouts, then slice them in half lengthwise. Toss with 2 tablespoons reserved bacon fat and season with salt and pepper.
  2. Heat a cast-iron skillet over medium-high heat. Add brussels sprouts and cook, turning occasionally, until tender and charred in places. Remove from heat, transfer to a bowl, and toss with 2 tablespoons vinaigrette and cooked bacon. Serve immediately.
Chow Chow Vinaigrette Pulse chow chow in a food processor until larger pieces are broken down but not pureed. Stir in vinegar and reserve.
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