This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.
- 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
- 4 tablespoons white wine vinegar
- 2 tablespoons course organic sugar (regular or brown will also work)
- Salt and pepper to taste
- Steak seasoning, to taste
- 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)
Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.