Sorghum Pecan Brussels Sprouts

📝 Notes: Also known as: Cracker Sorghum Sprouts · Miz Kathi's Sorghum Pecan Sprouts The concept: Classic: house Honey Balsamic Brussels Sprouts (already on the pantry list). Vector: Substitution (sorghum syrup and toasted pecans replace honey and balsamic). This keeps the exact same roasting technique already trained on the line, swapping only the glaze components. Hero ingredient: Sorghum syrup, brushed on in the last 10 minutes of roasting so it caramelizes rather than just coating. Plating: Serve in a bowl, cut-side up so the caramelized face shows, pecans visible on top. Pro upgrade: finish with a squeeze of key lime for acid contrast against the sorghum's sweetness. Prep efficiency: sprouts can be halved and pre-tossed ahead; roast to order for the best texture. Cross-utilization: identical technique and pan setup to the existing Honey Balsamic Brussels Sprouts — same line, alternating glaze, no new training. Failure modes: crowding the sheet pan steams the sprouts instead of roasting them — always single layer, cut-side down, multiple pans if needed. Scaling: At 4x: never crowd — use multiple pans, not a deeper pile on one pan. At 10x: stagger pans through the oven in batches; roasting all at once drops oven temperature too far to caramelize properly.