If you’ve never used sorghum before, now is your chance, and it is worth a trip to the market. Sorghum is a syrup made from a cereal grain and it tastes as if honey and molasses got together one night and did a little hanky panky. The sweet depth of flavor pairs beautifully with the heat of our Creole Spice on blistered corn and brussels sprouts. Add this to your menu for a quick and easy side dish that comes together quickly with minimal ingredients and maximum flavor.
Creole and Sorghum Roasted Brussel Sprouts
- 1/2 lb Brussels sprouts, cut in half
- 2 large ears of corn cut in thirds
- 1 1/2 tablespoons Creole Spice
- 1 teaspoon kosher salt
- 3 tablespoons melted butter or bacon fat
- 3 tablespoons sorghum syrup
- 1 teaspoon apple cider vinegar
- Preheat oven on broil and arrange the rack in the lower third of the oven.
- In a large bowl, combine the salt, Creole Spice, melted butter, sorghum and apple cider vinegar. Mix until smooth and saucy.
- Set 1/3 of the sauce aside for basting the vegetables once they're out of the oven.
- Add the cut vegetables to the bowl and toss them until evenly coated.
- Cover a sheet pan with parchment and evenly distribute the vegetables into one even layer.
- Roast for 12-15 minutes until the vegetables are blistered and tender. Keep a close eye on this dish while cooking and rotate or stir half way through cooking to get an even roast.
- Remove from the oven and brush on the remaining sauce. Serve immediately.
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