Oven-roasted Brussels are tossed in with crisp bacon and a sauce made with Medjool dates. An excellent side dish any day of the week or during holiday feasts!
Course
Side Dish
Category
Seasonal Recipe
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
Calories215kcal
AutorElle
Ingredients
2tablespoonsolive oil,divided
600gBrussels sprouts,trimmed and halved through the stem end
sea salt and freshly ground black pepper,to taste
50gsmoked bacon,diced
2Medjool dates,pitted and chopped (soft)
1cupchicken broth(250 ml)
1tablespoonred wine vinegar
1teaspoonbalsamic vinegar
Method
Preheat the oven to 400°F / 200°C and line a baking sheet pan with parchment paper.
Transfer the sprouts and any loose leaves to the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt. Toss until evenly coated and arrange them cut-side down, spreading out so that they are not crowded.
Transfer to the preheated oven and roast until golden brown, and a bit crisp outside and tender on inside, about 20-25 minutes.
Meanwhile, heat a large heavy-bottomed or cast-iron frying pan over medium to medium-high heat, and cook the bacon with the 1 tablespoon olive oil until the bacon has rendered most of its fat, about 5-7 minutes.
Add the dates and broth to the pan. Reduce heat slightly, and with the back of a wooden spoon, press the dates into the sauce, breaking them into smaller pieces, stirring, as the pan sauce reduces slightly (4-5 minutes). Once fully incorporated into the sauce, add both the vinegars.
Add the roasted sprouts to the pan, toss to coat and then transfer to a serving plate. Serve warm. Enjoy!
Notes
If the Medjool dates are dry and firm, then soak them in water for 10 minutes. Strain the fruit and discard the water before proceeding with this recipe.