Brussels Sprouts with Dates

I've written about Brussels sprouts more than once. Unfortunately, many people wince at the very words "Brussels sprouts" and won't even think about trying them. Sadly, I've also come across some very poorly prepared Brussels sprouts that I just couldn't eat. But when they're prepared well, they make a wonderful side for meat dishes, and they can also be served as a salad.

Brussels Sprouts with Dates

Today's recipe is one of my favorites. Brussels sprouts with dates go perfectly on a holiday table, but also with fall dishes, duck, goose and all kinds of roasts. They're delicate and quite different from the other Brussels sprouts recipes I've shared with you so far.

Directions - Brussels Sprouts with Dates:

If necessary, peel the Brussels sprouts, trim the stem ends and cut them in half. Heat 1 tbsp of olive oil in a skillet, but not too hot. Arrange the sprouts in a single layer, cut side down, sprinkle with salt and cook, covered, for 4-5 minutes. They should brown lightly on the bottom. When the sprouts are tender, take them off the heat.

In a saucepan, heat the chopped dates with a splash of sherry vinegar and a little olive oil. Cook, stirring, for about 8 minutes, until you get a sticky, fairly thick paste. Toss with the Brussels sprouts and serve.

Enjoy!

Source: "Jamie" 6/2012