INGREDIENTS:

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

DIRECTIONS:

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.