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!

Shredded Brussels Sprouts with Bacon and Walnuts

I am not a brussels sprouts lover but for some reason this recipe on Pinch My Salt just caught my eye and I decided to give it a try.  Wow am I ever glad that I made this as it was delicious and every non-brussels sprouts lover who tried it Thanksgiving absolutely loved it.

Shredded Brussels Sprouts with Bacon and Walnuts (Adapted from here)

2 tablespoons cider vinegar
1 tablespoon dark brown sugar
1 tablespoon grape seed oil
6 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste

In a small bowl, whisk together vinegar, sugar, and oil; set aside.  In a large skillet, cook bacon until crisp.  Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).  Heat drippings over medium-high then add shredded brussels sprouts.  Cook, stirring constantly, for 3 to 5 minutes, or until just tender.  Remove from heat and stir in bacon, walnuts, and dressing.  Season with salt and pepper to taste.  Serve warm