Ingredients
Scale
- 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
Instructions
Chili Sauce
- 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.
Brussels sprouts
- 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.