Red Chile Roasted Brussels Sprouts
2 lbs. fresh brussels sprouts, trimmed and quartered
1 cup seedless red grapes, halved
3 cloves garlic, minced
1 medium yellow onion, diced
6 slices thick cut bacon, diced
4 Tbsp. NM Red Chile Olive Oil
4 Tbsp. NM Red Chile Balsamic Vinegar
1 tsp. salt
2 tsp. dried thyme
1 tsp. fresh ground pepper to taste
Directions:
Preheat oven to 425 degrees F. Place an empty baking sheet in oven as it heats
In a large bowl, toss the brussels sprouts and grapes with 2 tablespoons each of the olive oil and vinegar
Season with salt and pepper and spread on the hot baking sheet
Roast 20-30 minutes, tossing halfway through, until tender and partially caramelized
Meanwhile, cook the bacon until crisp in a large skillet over medium heat.
Remove bacon, brain on paper towels and pour out bacon fat from the skillet
Heat the other half of the olive oil and balsamic in the skillet on medium heat
add onion, garlic and thyme and sauté until fragrant and onions are soft
Using a serving platter or bowl, combine the roasted brussels sprouts with grapes and bacon mixture
Toss to combine and serve
Click here for NM Red Chile Olive Oil
Click here for NM Red Chile Balsamic Vinegar
