I would not call myself a huge brussels sprouts, but this recipe has made me a convert. It was the perfect balance of salty/sweet, crunchy/chewy. The recipe recommended a reduced balsamic glaze, but I left it off. I even went back for seconds, so if you are on the fence about brussels sprouts, give this recipe a try. I promise you won’t be disappointed. Recipe and photo courtesy of arismenu.com
- 2 cup brussels sprouts, halved and stems removed
- 1 tablespoon olive oil
- 4 slices bacon, chopped, with grease reserved
- 6 dates, pitted and chopped
- 1/2 apple, chopped
- 1/2-1 cup good quality balsamic vinegar (optional)
Heat olive oil in a large pan over medium heat. Set aside any leaves that fell off during halving as you will add them later. Add the brussels sprouts flat side down and season generously with salt and pepper. I fried my bacon before hand and added the grease to the pan to help sear the sprouts. After about 5-7 minutes, flip the sprouts and let them cook a couple minutes longer. Add the bacon, chopped dates and extra leaves, toss to combine. Let cook for another 5 minutes or so, then remove from the heat. Right before serving, add the chopped apples and give it a quick toss.
If you are using the balsamic glaze, place in a small sauce pan and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally until it has reached the desired thickness.