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Date Brussels Sprouts


  • Author: Brita Britnell
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Easy sauteed brussels sprouts with caramelized medjool dates!


Ingredients

Units Scale
  • 1 pound of Brussels sprouts (can be fresh OR frozen and thawed), rinsed
  • 12 ounces of Natural Delights Medjool Dates, pitted and chopped
  • 2 tablespoon of butter
  • 2 tablespoon of extra virgin olive oil
  • ~1 teaspoon of sea salt
  • Pepper to taste
  • 3 cloves of garlic, finely minced
  • 4 ounces of crumbled Goat Cheese (optional)

Instructions

  1. 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.
  2. 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.
  3. Add in the brussels sprouts and sprinkle with the sea salt and pepper until the sprouts are evenly covered.
  4. Cook over medium heat, toss occasionally, for about 5 minutes or until the brussels sprouts begin to soften.
  5. 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.
  6. Over medium heat, place the dates into the skillet and cook for 2 minutes, stirring often. This will lightly caramelize the dates.
  7. 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.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: side dish
  • Method: stovetop
  • Cuisine: american

Keywords: date recipes, medjool dates savory dish, date brussels sprouts