Candied bacon is one of my favorite salad toppings, especially when paired with chimichurri and fresh Texas peaches. See here, served with steak, arugula, microgreens, peaches, and chimichurri.
Brussel sprouts are the best when they’re crispy, and I love this recipe that incorporates sweet chili sauce. Roasting the brussel sprouts for 15 minutes before adding the sauce will ensure the brussel sprouts are cripsy when they are finished.
Homemade salsa is a staple at our house. It’s great for taco night, eating with chips, or dumping the remnants into the base of tortilla soup. I love the flavor roasting gives to the salsa.
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