“It (sorghum) has such depth of flavor—from charred smoky wood tones to nutty profiles—but not bitter like molasses can be,” – Chef Anthony Lamas.
- Bring 2 quarts water to boil in large saucepan with 2 teaspoons salt and 2 tablespoons butter. When boiling, add Brussels sprouts. Boil for 2 minutes, then immediately plunge sprouts into ice bath.
- Remove from ice bath and drain on paper towels.
- In large cast-iron skillet set over medium-high heat, heat oil until hot but not smoking.
- Add sprouts in a single layer, cut side down, and cook without moving for 4–5 minutes, until caramelized and golden-brown in color.
- Flip sprouts, add remaining butter, and cook until other side is caramelized and golden-brown in color. Adjust heat as needed to avoid burning butter.
- Add pecans, bacon, and salt to taste. Stir well to combine and warm through. Remove from heat and drizzle on sorghum. Serve immediately.
- from Chef Anthony Lamas of Seviche, Louisville, KY