Charred Brussels Sprouts with Bacon and Orange
Combining just five ingredients, this fall dish packs a powerhouse of contrasting flavors—slightly bitter brussels sprouts, salty bacon and sweet oranges, plus the warmth of ground cumin. It’s the creation of Serge Madikians, chef/owner of Serevan restaurant, whose seasonal menu is inspired by the nearby farms in New York’s Hudson Valley as well as his heritage as an Armenian from Iran.
- 2 oranges
- 1/2 lb. (250 g) bacon, cut into 1-inch (2.5-cm) pieces
- 2 lb. (1 kg) brussels sprouts, trimmed and halved lengthwise
- 1 tsp. ground cumin
- Kosher salt
Zest the oranges, then use a sharp knife to cut away the remaining peel and the bitter white pith, following the fruit’s curve. Cut the fruit on either side of each segment to free it from the membrane. Set the zest and segments aside.
In a large, heavy sauté pan over medium heat, cook the bacon until nice and crispy, about 6 minutes. Drain on paper towels and cover loosely with aluminum foil. Pour the bacon fat into a heatproof bowl.
Wipe out the pan with paper towels, then heat the pan over high heat. When it is very hot, pour in 2 tablespoons of the bacon fat and immediately add the brussels sprouts. You may need to cook them in 2 batches, depending on the size of the pan; don’t crowd the brussels sprouts or they won’t char well. Cook, tossing them occasionally, until they char, about 5 minutes. Add a few tablespoons of water and cook until the brussels sprouts are just tender, 3 to 5 minutes more. Add the cumin and orange zest and toss a bit more.
Transfer the brussels sprouts to a serving bowl. Toss in the bacon and orange segments, season to taste with salt and serve warm. Serves 6.
Adapted from a recipe by Serge Madikians, Chef/Owner, Serevan, Amenia, NY