Savory, crispy, and with a touch of sweetness, these Crispy Brussels Sprouts with Sorghum Vinaigrette and Bacon are better than ever.
Crispy Brussels Sprouts with Sorghum Vinaigrette and Bacon
Makes 8 to 10 servings
Ingredients
- ½ cup sorghum syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon crushed red pepper
- ½ pound thick-cut bacon, cut into ½-inch-thick pieces
- 2 pounds Brussels sprouts, halved (if large, quartered)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Garnish: fresh thyme
Instructions
- Preheat oven to 450°. Line a rimmed baking sheet with foil and place in oven to preheat, at least 15 minutes but no longer than 25 minutes.
- In a large bowl, whisk together sorghum, vinegar, thyme, and crushed red pepper.
- Carefully remove preheated baking sheet from oven, and arrange bacon in a single layer.
- Bake until bacon begins to crisp, 7 to 10 minutes.
- In another large bowl, combine Brussels sprouts, oil, and salt. Carefully remove baking sheet from oven. Add Brussels sprouts mixture in an even layer, carefully stirring to incorporate bacon.
- Bake, turning occasionally, until golden brown, crispy, and tender, 20 to 25 minutes more.
- Add Brussels sprouts mixture to sorghum mixture, and toss to coat. Garnish with fresh thyme, if desired.
