Ingredients
- 2 tablespoons olive oil, divided
- 600 g Brussels sprouts, trimmed and halved through the stem end
- sea salt and freshly ground black pepper, to taste
- 50 g smoked bacon, diced
- 2 Medjool dates, pitted and chopped (soft)
- 1 cup chicken broth (250 ml)
- 1 tablespoon red wine vinegar
- 1 teaspoon balsamic vinegar
Instructions
- 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!
Nutrition
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.