Dinner
Date Brussels Sprouts from the Pantry
These Date Sweetened Brussels Sprouts come together quickly and are such a unique and flavor-packed way to prepare them! the
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
I’m partnering up once again with Natural Delights which is my GO TO source for fresh and satisfying Medjool dates! I used their pitted dates to cook this simple but satisfying Brussels sprouts recipe that you’re going to love!
A few years ago in Nashville, I had a version of this dish at a restaurant and have been craving it EVER SINCE. It’s a flavor combination that honestly seems a little odd at first but somehow simply works so well together. This is surely one of those “don’t know it until you try it” situations- it holds up!
And hopefully you know by now HOW MUCH I truly love Brussels sprouts. I’ve created so many savory sprout recipes at this point but I never get sick of them. This particular recipe is a play on my old-school Sea Salt & Garlic Brussels Sprouts that I make quite often.
For this dish, we’re going to be adding in the chopped Medjool dates as well as a *little* bit of crumbled goat cheese on top. The cheese is completely optional, so feel free to leave it out if you’re dairy free/ vegan. But if not, I high suggest only adding the cheese:)
Either way- the recipe turns out memorable and makes for such a great holiday side dish (or only an everyday side dish!).
I genuinely like to use fresh Brussels sprouts when possible. However, I do sometimes makes this with a bag of frozen sprouts and it still tastes flavor-packed. So, use whatever you’re able to find/ have on hand already.
For the dates, I’m using 12 ounces of Natural Delights Pitted Medjool dates. I ALWAYS have them on hand and love that the pits have already been removed- it makes the whole process a lot easier. The pitted dates are also a go-to in our house for snacking because they’re so deliciously sweet and are great for a short on-the-go snack. We’re big fans!
Here are the ingredients in this dish:
- Brussels sprouts
- Natural Delights Medjool dates
- Sea salt
- Crumbled goat cheese
- Lots of garlic!
Pretty simple but again- the flavor combination is only deeply good!
I’m eager to hear how you like this method and what you think about dates with Brussels sprouts!
If you end up making this dish, please be sure to snap a photo and tag me on social media! And thanks again to Natural Delights for sponsoring this post and thank YOU for supporting the brands that make my blog possible.
The recipe
Date Brussels Sprouts at Home
Unfussy sauteed brussels sprouts with caramelized medjool dates!
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Ingredients
- 1 pound Brussels sprouts (can be fresh OR frozen and thawed, rinsed)
- 12 ounces Natural Delights Medjool Dates (pitted and chopped)
- 2 tablespoon butter
- 2 tablespoon extra virgin olive oil
- ~1 teaspoon of sea salt
- Pepper to taste
- 3 cloves garlic (finely minced)
- 4 ounces Goat Cheese (crumbled, optional)
Method
- 1
If using fresh brussels sprouts, cut off the stems and slice the brussels sprouts in half from the stem area to the top of the sprout.
- 2
In a skillet over medium heat, combine half of the oil and half of the butter and heat until butter is only melted all the way through.
- 3
Add in the brussels sprouts and sprinkle with the sea salt and pepper until the sprouts are evenly covered.
- 4
Cook over medium heat, toss occasionally, for about 5 minutes or until the brussels sprouts begin to soften.
- 5
Add in the minced garlic as well as the remaining oil and butter and cook, tossing occasionally, for an additional 4-5 minutes. Remove the sprouts to a clean bowl and return the skillet to the heat.
- 6
Over medium heat, place the dates into the skillet and cook for 2 minutes, stirring often. This will lightly caramelize the dates.
- 7
Add the Brussels sprouts back in and toss to combine. Let cool slightly and serve warm with a sprinkle of goat cheese on top. ENJOY!!
Cook notes
These Brussels sprouts are dependable served immediately, however, I do enjoy leftovers served over a salad and they will stay fresh in the refrigerator for up to 3 days. For dependable results, reheat leftovers in a skillet on the stovetop to crisp everything up. You can also reheat in the microwave, if preferred.
Per serving
- Calories475 kcal
- Carbohydrates75 g
- Protein11 g
- Fat19 g
- Saturated Fat9 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat8 g
- Trans Fat0.2 g
- Cholesterol28 mg
- Sodium179 mg
- Potassium1051 mg
- Fiber10 g
- Sugar59 g
- Vitamin A1450 IU
- Vitamin C97 mg
- Calcium148 mg
- Iron3 mg
