Fatty ’Cue Brussels Sprouts

Name: Fatty ’Cue Brussels Sprouts
Total time: 30 min
Yield: 6 servings
Ingredients: 2 Thai bird chilies, stems removed; 2 garlic cloves; 2 small shallots; 4 ounces double-smoked bacon, cut crosswise into thin strips; 1 tablespoon coriander seeds, crushed; 1 pound brussels sprouts, trimmed and halved; Kosher salt; 1/4 cup chicken broth; 1 tablespoon maple syrup

Recipe from Fatty ’Cue

Adapted by Sam Sifton

Fatty ’Cue Brussels Sprouts — Francesco Tonelli for The New York Times

Total Time: 30 minutes
Rating: 5(275)
Comments: Read comments

Adapted from the Fatty ’Cue restaurant in Brooklyn, this is a recipe that matches the flavors of southeast Asia to ones of New England. Sweet, smoky, fiery, crisp, soft — it’s a dish that could become a new Thanksgiving tradition, or just spice up a meal on a blustery evening. —Sam Sifton

Featured in: Chefs’ Tips for the Thanksgiving Meal

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

2Thai bird chilies, stems removed
2garlic cloves
2small shallots
4ounces double-smoked bacon, cut crosswise into thin strips
1tablespoon coriander seeds, crushed
1pound brussels sprouts, trimmed and halved
Kosher salt
¼cup chicken broth
1tablespoon maple syrup

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine one of the chilies with the garlic and shallots in a food processor and purée, or use a mortar and pestle.
Step 2
Fry bacon in a large sauté pan over medium heat until most of the fat is rendered, about 5 minutes. Add coriander seeds and stir until fragrant. Transfer bacon to paper towels using a slotted spoon.
Step 3
Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. Season with salt and transfer to paper towels.
Step 4
Add garlic-shallot paste and cook over low heat until fragrant, about one minute. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. Uncover and reduce broth to the consistency of a glaze. Thinly slice the remaining chili. Remove pan from heat and stir in the syrup, bacon and sliced chilies. Sprinkle with salt.

Ratings

5 out of 5

275 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Laurel7 years ago

These are so tasty! Quite a number of prep steps but they are worth the effort. Not having That bird chilies in our small coastal location, I subbed a large pinch of red pepper flakes to give it some zing without too much heat. The maple syrup contrasts beautifully with the red pepper and compliments the bacon.

dimmerswitch5 years ago

We loved Brussels sprouts since before doing so was cool and all the ingredients here are things we like so well as to almost always have them on hand. This combination sounded dee-luscious but fell short for us of being a "keeper". We made it per recipe but for our taste buds it just didn't click. If I zero in, it might have been that as much as we love coriander - seeds and ground - the flavor didn't work for us in this.

Worth the effort. Cut down coriander7 months ago

Great friendsgiving dish. Takes your classic maple bacon Brussels and turns them into something usual and complex. Halved the coriander and used already ground. Note: don’t try and double as you need each sprout face down on a pan, no pan would be big enough for two pounds

Eliza2 years ago

I used chili crisp instead of the bird's eye chilis. I also roasted the brussels sprouts in the oven and tossed everything together at the end.

Laith2 years ago

Strange combination. Not great.

Private comments are only visible to you.