I loved Mark Bittman's idea of adding both the salty component (bacon) and the sweet component (fig) to the bitter and nutty Brussels sprouts but I liked having my sprouts halved instead of shredded (like the one in Momofuku book). Next time, I would add in some kimchi to provide some heat to the dish - as suggested by David Chang.
1/2 lb bacon, cut into 1-inch strips
1 lb Brussels Sprouts, halved
1 cup dried figs, stemmed and quartered
1 shallot, finely diced
1/4 cup dry white wine
salt & pepper to taste
- Pre-heat the oven to 375F.
- In a oven proof large skillet over low medium heat, cook bacon, stirring occasionally, until it crisps (for about 8 minutes).
- Put the bacon on a plate lined with paper towel to drain off the excess oil.
- Remove most of the bacon fat, leaving approximately 2 tablespoons on the pan, and add the sprout halves cut side down in a single layer.
- Increase the heat to medium high and cook the sprouts, undisturbed for 6-8 minutes until the bottoms are well browned (and burned a bit).
- Add in the shallots, dried figs and 1 more tablespoon of bacon fat and stir for a couple of minutes.
- Add in the white wine and shake the pan to redistribute the sprouts.
- Put the whole pan into the pre-heated oven and bake for 10 minutes until the Brussels sprouts are tender.
- Season with salt and pepper.
- Add the bacon back into the pan.