Crispy Brussels Sprouts with Sorghum Vinaigrette and Bacon
MAKES 8 TO 10 SERVINGS
(photo on page 64)
Savory, crispy, and with a touch of sweetness, these Brussels sprouts are better than ever.
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
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.
