Posted on November 14, 2011 at 12:33 PM
Monday, Nov 14 at 1:06 PM
brussels sprouts with sorghum and bourbon smoked paprika
prep time, 10 min. cook time 10 min.
1 tbsp oil
1 shallot, halved and sliced thinly
1 garlic clove, minced
1/4 cup country ham, optional
1/2 tsp bourbon smoked paprika
1 lb of brussels sprouts, trimmed of tough outer leaves and any brown spots, halved and shredded up to the cores, like making slaw
salt and pepper
1 tbsp apple cider vinegar
1 tbsp pure cane sorghum
1/3 cup pecans, toasted and chopped, optional
Heat the oil in a large saute pan over medium heat. Add the shallot and garlic. Stir around until fragrant. Add the ham and cook until crispy.about 5 minutes.
Add the shredded brussels sprouts and sauté. Add a little water to help cook the brussel sprouts and continue to stir and lift with tongs until the shreds start to wilt just the colour has darkened. Add the apple cider vinegar and stir again. When the shreds are bright green remove from the heat. Add the sorghum and bourbon smoked paprika and stir to combine. about 3 minutes.
Sprinkle with pecans and serve.