Brussel Sprouts.  Yuck, right?  Bzzzzz…WRONG ANSWER.  These miniature-cabbage-like bundles of bliss are one of Sarah’s and my new favorite veggies.  Something about the layers of these normally quite bland tasting little delights really works with more rich foods like, say bacon (mmmm, bacon).  They’re also super healthy (a good thing, especially when your flavor is coming not-quite-as-healthy items like, say bacon.

So this recipe is an amazing use of B-Sprouts and comes from David Chang’s Momofuku. Check it out on Amazon:

Chang-Style Brussel Sprouts

serves 4

1 pound fresh brussel sprouts
1/4 pound thick-cut bacon
Butter (opt.)
Sriracha hot sauce
Lime
Salt and Pepper

Directions

1.  Preheat over to 400 degrees

2.  with knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core.

3.  Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat until crispy…about 5 minutes.  With a slotted spoon, transfer to a a paper-towel-lined plate.

4.  Drain most of the fat from the pan and add the sprouts, cut-side down.  Raise the heat to medium high and sear until the sprouts begin to sizzle.  Put the skillet in the oven and roast until the sprouts are deeply browned…8 minutes or so…then shake the pan to redistribute them and flip them over.  Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are.

5.  Return the pan to the stovetop over medium heat.  Stir in the bacon and, if you want, a pat or two of butter.  Swirl until incorporated.

6.  Place in a bowl.  Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice.  Season with salt and pepper if necessary.  Serve with anything.

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Ladies, your men will love this…guaranteed.

Happy cooking!

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