Sorghum and sambal glazed brussel sprouts is what I wanted to serve on Thanksgiving but I opted for maple syrup glazed brussel sprouts. The pantry I was cooking from did not house the sorghum syrup or sambal. The maple syrup version is delicious but it lacks the heat. By adding the sorghum and sambal to the bacon fat and butter to glaze the roasted brussel sprouts, you end up with sweet, salty, and spicy sprouts. In my own pantry, I always have sorghum and sambal but you might not and you may not even know what they are. Sorghum is a grass with a high sugar content that is turned into syrup. It is akin to molasses, and you can find it at the store next to the molasses jars in the cooking aisle. Sambal is a chili sauce made in Southeast Asia. Think Sriracha but less watery ! You can find this in many grocery stores near the chili sauces in the Asian aisle or just go to your local Asian grocery store and they should have several brands. I use Huy Fong Foods’ Sambal Oelek for this recipe.
- 1 pound brussel sprouts, washed, stemmed, and cut in half or quarters if sprouts are big
- olive oil
- 4-5 slices thick cut bacon (about 8 ounces total)
- 2 tablespoons butter, at room temperature
- 3 tablespoons sorghum
- 2-3 teaspoons sambal
- In a medium mixing bowl, toss the brussel sprouts with the olive oil. Heat a large nonstick skillet over medium heat and add the brussel sprouts. Let the brussel sprouts roast in the pan, and stir occasionally for about 8-10 minutes. While the sprouts are roasting, in a 8-inch or slightly larger cast iron skillet over medium heat, cook the strips of bacon until they are nice and crisp. Take the bacon out of the skillet reserving the bacon fat in the skillet, and set the bacon aside to cool before chopping into small pieces. Turn the burner with the bacon fat skillet down to low and add the butter. The butter will quickly brown. Add the sorghum and sambal to the butter/bacon fat. Add the roasted brussel sprouts to the cast iron skillet and coat the brussel sprouts in the sorghum and sambal glaze. Chop the bacon into small pieces and toss with the brussel sprouts. Serve the sprouts immediately!