{"id":77549,"date":"2023-10-21T17:00:22","date_gmt":"2023-10-21T15:00:22","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77549"},"modified":"2025-12-10T12:54:06","modified_gmt":"2025-12-10T11:54:06","slug":"brussels-sprouts-with-bacon-dates","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/brussels-sprouts-with-bacon-dates\/","title":{"rendered":"Roasted Brussels Sprouts with Bacon & Dates"},"content":{"rendered":"

What\u2019s the best way to make Brussels sprouts taste amazing? Roast them in the oven and add bacon! Looking to elevate them to a whole new level of deliciousness? Make a sauce with Medjool dates, broth, red wine and balsamic vinegar. Yes! A simple but delicious combination.<\/p>\n

The Brussels sprouts are roasted until golden and caramelized, then tossed with crisp bacon and a warm sweet-tart vinaigrette. They’re so delicious, it’s hard not to eat the entire dish while standing at the stove before you serve them. They make an excellent side dish any day of the week or during holiday feasts!<\/p>\n

Tips for buying fresh Brussels sprouts<\/h2>\n

First of all the color, is a good indication of freshness. They should be a rich shade of green. A very light shade of green, represents freshness when first harvested. If the outer leaves are yellow, brown or wilted, then they are not fresh and not properly handled. Second to color, the heads should be firm and should not give way if you apply pressure. You will find them in season from October to February, with some stocks still in March.<\/p>\n

\"Rosenkohl\"<\/p>\n

\"Rosenkohl
\nHow to roast Brussels sprouts<\/h2>\n

Making perfect roasted Brussels sprouts is easy! When done properly they are crispy on the outside and tender (not mushy) on the inside. Here\u2019s what you need to do:<\/p>\n

Turn up the heat<\/h3>\n

Brussels sprouts can be roasted at a temperature anywhere between 200-230\u00b0C. Anything over 200\u00b0C will help them get those crispy, caramelised edges.<\/p>\n

Scrap the parchment paper<\/h3>\n

Although I love it for its easy clean-up, parchment paper does reduce some of the roasting effect. So if you want really crisp caramelised vegetables, then scrap it. Since the roasted Brussels sprouts are tossed in a sauce, I think its absolutely fine to go for the easy clean-up method.<\/p>\n

Season the sprouts<\/h3>\n

Toss the trimmed and halved sprouts with olive oil and generous pinches of salt. Arrange them on the prepared baking sheet in an even layer with their cut sides facing down. This way, you\u2019ll get nice browning on the cut sides of the sprouts, and their exposed leaves will crisp as they bake. Include the loose leaves as they will become lightly charred and deliciously crunchy.<\/p>\n

Give Brussels sprouts room on the pan<\/h3>\n

If they are too close together on the baking sheet they will steam. And steam is the enemy of crispiness. If they are too jam-packed on the baking sheet, then roast them on two. Simply roast them in the top and bottom third of the oven, and then rotate the baking sheets halfway through.<\/p>\n

Finally, it\u2019s time to bake!<\/h3>\n

Bake until the sprouts are tender and golden brown around the edges. Voila, that\u2019s it. Enjoy!
\n\"Ger\u00f6stete<\/p>\n

Ingredient Tips for Brussels Sprouts with Bacon & Dates<\/h2>\n