CHERRY ROASTED BRUSSELS SPROUTS
A unique flavor combination of sweet, tart and savory. Pair these delicious Brussels sprouts with pork tenderloin, roast beef or baked chicken.
3/4 cup Robert Rothschild Farm Hot Cherry Merlot Dip
1 lb. Brussels sprouts, halved, trimmed
3 Tbsp. Olive oil, divided
1/4 cup Slivered almonds
4 oz. Bacon, thick cut, sliced crosswise 1/4-inch thick
Salt and pepper
Preheat oven to 350 degrees F. Toss Brussels sprouts in two tablespoons olive oil. Add salt and pepper to taste. Arrange on a baking sheet and roast Brussels sprouts until they are browned on the edges (about 30 minutes). Meanwhile, cook bacon to desired crispness in a large skillet. Transfer to a paper towel lined plate and drain bacon fat from pan. Crumble bacon into pieces. Add one tablespoon olive oil to skillet. Add almonds to skillet and stir until coated. Turn heat to medium-low and heat almonds for about 2 - 3 minutes, or until golden brown, stirring often to prevent burning. Add Hot Cherry Merlot Dip, bacon, and Brussels sprouts into skillet. Toss to cover, sauté until sauce is hot and bubbly.