Bourbon Glazed Brussel Sprouts
Brussels sprouts are a vegetable that chefs do well in Asheville. Wicked Weed Brewery has maple glazed brussels with bacon during the fall and winter months. Not just bacon, but big chunks of lardon bacon in them. It could possibly be the best thing they serve. Then there is this new place called Buxton Hall on the south slope. The chef is a new best chef James Beard winner and it really shows in his whole hog bbq and some of the creative side dishes (I think this is where he really shines). Anyways, they have some brussels sprouts that are cooked in the drippings of the whole hog and bacon. Yup. Just let that sink in a bit. They are ridiculous. In a great way!
So, I decided I needed my own fantastic brussels sprouts recipe. The first brussels sprouts recipe I did was to mimic the ones from Wicked Weed. It was actually pretty simple. I combined some apple juice and sorghum syrup to make a quick glaze. Then I tossed the sprouts in it once they were done roasting. Pretty much exactly like the ones from Wicked Weed. I was going to post that recipe until for some reason Bourbon popped into my head. Wait… Bourbon, bacon, sorghum….. Oh, this was obviously going to be good. I’m not sure why I haven’t seen this recipe everywhere on the internet! This could possibly be the best roasted brussels sprouts recipe ever!
There have been some frequently asked questions about sorghum syrup like where do you find it and what if I can’t find it? Well, I by mine at Whole Foods. As for a substitution, I’d opt for amber maple syrup with a dash of molasses.
The other question is about a vegetarian version. If you are a vegetarian, there is the option of omitting the bacon and only using the glaze. It’s still super good because that glaze is just amazing!
Enjoy and make sure to Pin for later!
Bourbon Sorghum Glazed Brussels Sprouts with Bacon
- 1 bag of brussels sprouts
- 2 pieces of bacon
- 1/4 cup bourbon
- 1/4 cup sorghum glaze/syrup
- 2 tablespoons water
- kosher salt
- Pre-heat your oven to 375F.
- While the oven is pre-heating, cut the bacon in large chunks and saute them until crispy.
- Then, while the bacon is sauteeing, get the brussels sprouts ready by peeling off any loose leaves, cutting the tips of the bottom off (the brown/older part) and then in half.
- Once the bacon is crisp, remove from the saute pan and toss in the brussels sprouts and coat with the fat. Sprinkle some salt on them and then put in the oven for 20-25 minutes or until they get a good color on them.
- While the sprouts are roasting, make the glaze by mixing the bourbon, water and sorghum. It's fine heated for a minute but if you want the alcohol burned off, boil for a few minutes and add an extra tablespoon of water to it.
- Once the brussels sprouts are finished roasting, throw in the syrup and reserved bacon pieces. Toss around until the brussels sprouts have soaked up a lot the glaze.
Balanced, Low Sodium, Sugar Conscious, Kidney Friendly, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added, No Sugar Added