¼ cup apple cider vinegar
2 tablespoons, Guelaguetza Mole Rojo paste
2 tablespoons sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1 garlic clove, minced
1 lb Brussel Sprouts, trimmed cut in half
Salt and pepper
Preheat oven to 425 degrees
Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. Using a whisk, beat in the olive oil by droplets, whisking constantly. Add more salt and pepper and taste and adjust the seasonings.
Toss brussel sprouts with ¼ cup of vinaigrette. Reserve the rest and keep it on the fridge for later use.
Layer the brussel sprouts face down on a cooking sheet and sprinkle over more salt and pepper. Let them cook for 15-20 minutes. Carefully turn them over and allow another 10 minutes in the stove.
Toss with sliced almonds and extra vinaigrette if needed.