Saturday, November 13, 2010

Sassy, yet Manly Brussels Sprouts

So, I was trying to come up for a title of this post about these delicious Brussels sprouts. I suggested Sassy Brussels Sprouts. Hugh objected, since he is the maker of said sprouts and does not consider sassy an appropriate adjective (for himself or his Brussels sprouts). Above, you will see our (i.e. my) compromise.

We found this recipe last year in the November 2009 GQ. Unfortunately, on Thanksgiving our oven was over-crowded with six other side dishes and, we can now tell you, these Brussels sprouts cannot be made on the stovetop alone. Fortunately, Hugh knew deep down in his bacon-and-hot-sauce-loving heart that these would be winner, so he remade them on Christmas day. Success! We have made them about five times since then. And they are making it onto the Thanksgiving 2010 menu, which is no small feat.

These sprouts are the brainchild of David Chang, of Momofuku fame. He served them at his first New York eatery, Noodle Bar, where he says they were so popular he had remove them from the menu lest he be forced to hire someone just to cook the sprouts. These are not a joke, kids.

Chang-Style Brussels Sprouts
serves 4

1lb fresh Brussels sprouts
1/4lb thick-cut bacon
Butter (optional)
Sriracha hot sauce
Salt and pepper

  • Preheat oven to 400 degrees.
  • Trim stem-ends from sprouts. Half sprouts lengthwise, through core.
  • Cut bacon into chunks. Cook in a large-ish oven-proof skillet over medium heat until crispy, about five minutes. Remove with a slotted spoon and drain on paper towels.
  • Raise heat to medium-high. Add sprouts to skillet, cut side down, in a single layer. Sear until they start to sizzle.
  • Transfer to the oven and roast until they are browning on the cut side, about 8 minutes. Flip sprouts over in skillet and return to oven. Remove from oven they are bright green and tender (taste check), about 10 minutes.
  • Return pan to the stove top over medium heat. Put a pot holder on the skillet handle so you don't accidentally sear your palm. Stir in bacon and an optional tablespoon of butter. Toss until mixed through.
  • Dump sprouts and bacon in a bowl, add a few squirts of Sriracha depending on how hot you like it (we like it hot). Squeeze in juice of one lime. Salt and pepper if necessary.
  • Eat them up.
As much as I'm loath to post a recipe without a picture, I'm more loath to not give you this recipe. Hopefully, you will survive. And make these Brussels sprouts.

Postscript: Who knew that you don't spell Brussels sprouts like this: brussel sprouts? Apparently spell check did. I did not.


  1. I want to go to there! Can't wait until Thanksgiving!

  2. Thanks for posting such a delicious recipe. I have made it a couple of times and have finally posted about it and I shared the linky love so check it out: Chang-Style Brussels Sprouts on Cook Lisa Cook

  3. I have looked this recipe up several times and just made it again tonight - yes, with bacon!