Chef Aaron Fish is back with a delicious take on vegetables. Even though Brussels sprouts might not be your favorite greens to eat, this recipe will make it so they don’t really taste like Brussels sprouts. Sweet, tangy, and savory these will have all your family members downing their veggies and wanting more. Pair this with grilled chicken, grilled salmon, or lobster tail skewers. Use this as main dish for a vegetarian dinner or pair it with your favorite protein.
- 1 pound brussel sprouts, cleaned and halved
- 1 large onion, peeled and roasted
- 1 pound bacon diced and rendered, fat reserved
- 8oz pecans, toasted
- 1 cup apple cider juice
- ¼ cup apple cider vinegar
- ¼ cup honey
- ¼ cup Chef Chad White’s Flavor Hog Blend
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup garlic aioli
- To make the sweet chili, combine apple cider juice, apple cider vinegar, honey and Flavor Hog blend in sauce pot. Bring to a simmer.
- Mix cornstarch and water to create a slurry. Pour into simmering Flavor Hog sauce and thicken for 30-45 seconds over a simmer.
- Remove from heat and set aside.
- Clean and halve Brussels sprouts.
- Blanch in salted boiling water for 5 minutes before immediately straining and placing in an ice bath. Pull from water when cool and dry off well.
- Toss in reserved bacon fat and roast in an oven set to 500 degrees until slightly browned and cooked through.
- Toss in Flavor Hog sweet chili with bacon, onions and pecans. Plate and drizzle garlic aioli on top.