Charred Brussels Sprouts with Bacon & Dates
Prep: 10 min
Ready: 30 min
4
gluten-freehealthymeatquickvegetable
Charred brussels sprouts with crispy bacon, sweet dates, and sharp vinegar. Deeply caramelized with toasty, nutty flavor. Ready in 30 minutes.
Ingredients
- 3 oz bacon, cut into 1/4-in wide matchsticks
- 2 tbsp extra-virgin olive oil
- 1 lb Brussels sprouts, halved through the stem end
- ¼ cup pitted soft fresh dates
- 1 cup chicken stock
- 1 tbsp plus 1 tsp red wine vinegar
- Kosher salt
- Freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Transfer to a serving platter. Serve warm.