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
  1. 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.
  2. In a large bowl, whisk together sorghum, vinegar, thyme, and crushed red pepper.
  3. Carefully remove preheated baking sheet from oven, and arrange bacon in a single layer.
  4. Bake until bacon begins to crisp, 7 to 10 minutes.
  5. 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.
  6. Bake, turning occasionally, until golden brown, crispy, and tender, 20 to 25 minutes more.
  7. Add Brussels sprouts mixture to sorghum mixture, and toss to coat. Garnish with fresh thyme, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crispy-brussels-sprouts-with-sorghum-vinaigrette-and-bacon/