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Japan warms up to Kentucky-based spice line care of Bourbon Barrel Foods
BBF's Roasted Brussels Sprouts recipe with Sorghum, Bacon, Smoked Paprika and Shallots is from their upcoming cookbook due in May, 2017.
Ingredients
SERVINGS: 6 Serving(s)
- 6 ounces (about 4 slices) thick-sliced bacon, cut into small pieces
- 2 pounds Brussels sprouts, stem ends trimmed and cut in half
- 3 tablespoons olive oil
- 1 teaspoon Bourbon Smoked Salt
- 1/2 teaspoon Bourbon Smoked Pepper
- 2 teaspoons Bourbon Smoked Paprika
- 2 shallots, sliced
- 1/2 cup raw pecans
- 6 tablespoons Bourbon Barrel Aged Sorghum
Instructions
Preheat oven to 375 degrees. Line a large, rimmed baking sheet with foil. Scatter the bacon on the baking sheet and bake for 5–8 minutes and remove from oven. Combine the bacon with the remaining ingredients, except the pecans and sorghum, in a large bowl. Toss well to combine. Pour mixture onto the baking sheet in a single layer. Roast for 15 minutes. Using a spatula, toss Brussels sprouts. Roast for another 15 minutes. Remove baking sheet and drizzle over sorghum. Add pecans. Toss to evenly coat. Roast for another 10–15 minutes, or until everything is browned and as crispy as you like. Serve immediately.
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