Date Brussels Sprouts
Easy sauteed brussels sprouts with caramelized medjool dates!
Servings: 4 servings
Ingredients
- 1 pound Brussels sprouts can be fresh OR frozen and thawed, rinsed
- 12 ounces Natural Delights Medjool Dates pitted and chopped
- 2 tablespoon butter
- 2 tablespoon extra virgin olive oil
- ~1 teaspoon of sea salt
- Pepper to taste
- 3 cloves garlic finely minced
- 4 ounces Goat Cheese crumbled, optional
Instructions
- If using fresh brussels sprouts, cut off the stems and slice the brussels sprouts in half from the stem area to the top of the sprout.
- In a skillet over medium heat, combine half of the oil and half of the butter and heat until butter is just melted all the way through.
- Add in the brussels sprouts and sprinkle with the sea salt and pepper until the sprouts are evenly covered.
- Cook over medium heat, toss occasionally, for about 5 minutes or until the brussels sprouts begin to soften.
- Add in the minced garlic as well as the remaining oil and butter and cook, tossing occasionally, for an additional 4-5 minutes. Remove the sprouts to a clean bowl and return the skillet to the heat.
- Over medium heat, place the dates into the skillet and cook for 2 minutes, stirring often. This will lightly caramelize the dates.
- Add the Brussels sprouts back in and toss to combine. Let cool slightly and serve warm with a sprinkle of goat cheese on top. ENJOY!!
Notes
These Brussels sprouts are best served immediately, however, I do enjoy leftovers served over a salad and they will stay fresh in the refrigerator for up to 3 days. For best results, reheat leftovers in a skillet on the stovetop to crisp everything up. You can also reheat in the microwave, if preferred.
Nutrition
Calories: 475kcal | Carbohydrates: 75g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 1051mg | Fiber: 10g | Sugar: 59g | Vitamin A: 1450IU | Vitamin C: 97mg | Calcium: 148mg | Iron: 3mg
