Momofuku Brussels Sprouts

from David Chang of Momofuku

submitted by Julie Christensen

preparation time: about 40 minutes

serves 4 to 6

1 pound Brussels sprouts

¼ pound thick-cut bacon

Butter (optional)

Sriracha hot sauce

Lime

Salt & pepper

Preheat the oven to 400 degrees F.

With a knife, cut the hard, woody ends off the sprouts, then slice in half lengthwise through the core.

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 the bacon to a paper towel-lined plate.

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, about 8 minutes, then shake the pan to redistribute them and turn them over. Pull the pan from the oven when the sprouts are bright green and fairly tender, about 10 minutes more, depending on how large they are.

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.

Place in a bowl. Add a few squirts of Sriracha hot sauce, depending on how hot you like them, and a squeeze or two of fresh lime juice. Season with salt and pepper.