Wednesday, January 5, 2011

Brussels Sprouts with Bacon

For a meat-and-potatoes girl who grew up with a distinct distaste for veggies, I sure have done an about face in the past few years (including one 6-month-long stint as a pescatarian--I guess miracles do happen). All the times my mother told me to "Eat your veggies or else!" must have finally clicked in my pork-addled mind, because now, not only do I have an enduring love affair with dark leafy greens like kale and chard (the ultimate healthy vegetables), I find myself craving them when it's been awhile.

Brussels sprouts are a whole other veggie story. I consider them the candy of vegetables, they're so incredibly good when cooked the right way. Throw some quality, thick-cut bacon into the mix, and you've got yourself a super easy, delicious side dish (or dinner, as I've eaten it) that will please even the pickiest veggie skeptic. It's kind of like the best of both worlds, which just goes to show that you really can have your cake (or, in this case, pork), and eat it too. xo

Brussels Sprouts with Bacon
Adapted from Momofuku, by David Chang
1 pound Brussels sprouts
1/4 pound smoky, thick-cut, highest quality bacon, cut into 1-inch-long batons
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees. Remove and discard the loose outer leaves from the sprouts, and cut the sprouts in half through the core.

Put the bacon in a wide oven-safe saute pan or skillet and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. With a slotted spoon, transfer the bacon to a paper-towel-lined plate and reserve.

Drain off 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. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), 10 to 15 minutes more.

Return the pan to the stovetop over medium heat and stir in the butter, bacon, and salt and pepper to taste. Toss the sprouts to coat them. Serve with a smile. :)


  1. Just received this book and made the sprouts too -- AH. MAZ. ING.

  2. I love brussel sprouts too!! Happy to find a fellow sprouts lover.

  3. Ah..looks really really good...and luckily not too difficult to make ;))

  4. delicious!!!!
    kisses from spain and have a nice year

  5. this was great and my husband loved it too!