I was confabbing with chef Anne Rosenzweig on things to do with vegetables and she suggested this dish, which she serves at her restaurant, The Lobster Club. When I tried it, she asked, “Aren’t they the best Brussels sprouts ever?” And they are! The bacon gives them a deep, rich flavor and marries well with the vegetables’ unexpected crunch; the sprinkling of chives makes its own contribution to what is simply a great combination of tastes. Don’t overcook the sprouts. In the Chinese fashion, they should be cooked until just crisp-tender.
- 1¼ pounds fresh Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ pound lean slab bacon, rind removed, cut into ¼-inch dice
- 3 carrots, peeled and cut into small dice
- 2 teaspoons snipped fresh chives
1. Trim the stem ends off the Brussels sprouts, and remove any tough outer leaves. Halve the sprouts lengthwise, and then cut them into julienne strips.
2. Heat the oil and butter together in a heavy pot. Add the bacon and cook over medium-low heat until it renders its fat and turns golden, 5 to 6 minutes. Add the carrots and cook, stirring constantly, until they begin to soften, about 5 minutes.
3. Add the sprouts to the pot, toss well, and cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle with the chives and serve immediately.