Chang-Style Brussels Sprouts

It wasn’t until recently that I discovered that I really enjoy Brussels sprouts.  In the past I always found them stinky and well, cabbage-y tasting but when cooked up right as in this recipe with the addition of bacon, Sriracha and a bit of lime, well they’re absolutely delicious.  I’ve made this recipe a couple of times and because Eammon always requests Brussels sprouts as part of Christmas dinner, I served them Christmas Eve, much to everyone’s delight.

Chang-Style Brussels Sprouts (from here)
serves 4

1lb fresh Brussels sprouts
1/4lb thick-cut bacon
Butter (optional)
Sriracha hot sauce 
juice of one lime
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.

Enjoy!