This sorghum infused vinaigrette is delicious over greens, pork, and vegetables. Here we've taken Silo restaurants signature dressing and tossed it with earthy roasted cauliflower.
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 4 slices cooked, chopped bacon
- 1 tablespoon sorghum (or molasses)
- 2 tablespoons Parmesan
- 1 tablespoon toasted pecans or pine nuts
Trim bottoms of 1 pound Brussels sprouts and discard outer leaves. Slice each in half. Heat large skillet on high; add 1 tablespoon olive oil to pan. Add Brussels sprouts and sear for 1 minute, stirring occasionally; reduce heat to medium. Sauté Brussels sprouts for 3 minutes; reduce heat to low. Add 4 slices cooked, chopped bacon, 1 tablespoon sorghum (or molasses), 2 tablespoons Parmesan and 1 tablespoon toasted pecans or pine nuts; cook 1 minute.
Courtesy of Union Common