chimichurri

Charred Brussels Sprouts with Bacon & Dates

PREP: 10 MIN / READY: 30 MIN

4 SERVINGS

Gluten-Free Healthy Meat Quick Vegetable

For this recipe, look for smaller-than-golf-ball-size sprouts that are firm and tight. Be patient and let them get a good char on the cut side, almost to the point of burning. It brings a toasty, nutty flavor that contrasts with the sweet dates and sharp vinegar. You may have to adjust the cooking time to accommodate smaller sprouts, in early winter, or the larger ones as they mature throughout the season. Generally leave very tiny ones whole and quarter the larger ones.

Ingredients

Instructions

  1. Heat a large cast-iron frying pan over medium-high heat, and cook the bacon with the olive oil until the bacon has rendered most of its fat but is still juicy, ~10 minutes. Transfer the bacon to a paper towel-lined plate, and increase the heat to high. If there is excessive fat in the pan, you can drain some, but reserve in case the pan dries out. The sprouts will absorb the fat.
  2. Add the Brussels sprouts to the pan, cut side down. Sear without shaking the pan until well-charred and beginning to blacken, 5-7 minutes. Flip the Brussels sprouts and season with salt and pepper.
  3. Add the dates and reserved bacon to the pan, toss well, and cook until the sprouts begin to color, 2-3 minutes. Gradually add the stock to the pan. Use a wooden spoon to smash the dates into the sauce as it reduces. Once the dates are incorporated, add the vinegar.
  4. Continue cooking until the sauce thickens enough to coat the Brussels sprouts, 2-3 minutes. Be careful not to reduce the sauce too much. The sprouts should remain bright green and somewhat firm inside, but tender to the bite.
  5. Transfer to a serving platter. Serve warm.