Sorghum-Glazed Brussels Sprouts with Bacon and Toasted Pecans

Photo by Lang Thomas

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4 servings

  • 2 teaspoons salt, plus more if needed
  • 3½ tablespoons unsalted butter, separated
  • 1 pound Brussels sprouts, washed, trimmed, and halved
  • 1 tablespoon canola oil
  • ½ cup toasted and chopped pecans
  • 3 strips bacon, cooked and chopped
  • 2–3 tablespoons sorghum
 “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.
  1. 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.
  2. Remove from ice bath and drain on paper towels.
  3. In large cast-iron skillet set over medium-high heat, heat oil until hot but not smoking.
  4. Add sprouts in a single layer, cut side down, and cook without moving for 4–5 minutes, until caramelized and golden-brown in color.
  5. 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.
  6. 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

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