Growing up, I loved every single veggie… except for Brussels sprouts. That is, until about five years ago when I finally found a tasty way to make ’em. Since, I’ve been trying new takes on Brussels right and left- each time realizing I love them more and more. Fast-forward and they’re now one of my faves. Funny how life works like that sometimes.
Usually, I just saute them up with a little tamari or coconut aminos and some pure maple syrup. Crazy sounding, maybe, but delicious and easy, I can assure you. For this recipe though, they’re getting the full up-do. There’s a killer restaurant in Big Sur called Nepenthe that overlooks a stunning chunk of CA coast- a must if you’ve never been. Years ago, I had an appetizer there I fell in love with… a sweet and savory Brussels dish with dates, Dijon, and bacon. So I came home and attempted to recreate it that very week. Since, I’ve been having fun creating new renditions… this latest with toasted slivered almonds sprinkled over the top. Definitely my fave touch.
makes approx 4 servings
20-25 Brussels sprouts
1/4 cup sliced shallot or red onion
1/4 tsp salt
1/4 tsp pepper
4 Medjool dates
3 pieces bacon, cooked and chopped
2 tbsp olive oil, for sauteing
1/4 cup water
1/4 cup slivered almonds
For the dressing/glaze…
2 tbsp olive oil
2 tsp Dijon mustard
1 tbsp honey, depending on desired sweetness (I use raw)
1/4 tsp salt
1/8 tsp pepper
1 tbsp shallot or red onion
To make the dressing, add all ingredients to a mini food processor, bullet, or blender
Blend until smooth, then taste and adjust flavors to your liking…
you may want more mustard or honey depending on preference
Slice Brussels- larger guys in quarters, smaller in halves
Chop dates, bacon, and slice shallot
In a large pan over medium heat, add the Brussels, water, salt, and pepper
Cover to steam for approx 5 minutes
Remove lid, add oil, then turn heat to medium-high
Add shallots and cook for approx 10 minutes more, stirring often to prevent burning
Next, add dates… things should be looking golden by now
Remove from heat, then add dressing and chopped bacon
Stir then immediately transfer to a serving dish
Refrigerate for at least 30 minutes to cool… can make up to a day ahead
Just before serving, toast slivered almonds…
Sprinkle over all and dig in!
Pssst, a little fresh ground pepper is tasty too… 😉
Thank you so much. I loved this dish and was very happy to see a recipe. Just made it and am incredibly satisfied! Better than the real thing!
Hi Sadie! So glad you liked it!! So you must have been to Nepenthes then?! So beautiful isn’t it?! And such delicious food 🙂 Thanks for your comment and kind words!
What an incredible place. I am back to make this again and yet again for Christmas dinner. I do shallots rather than red onion for a twist. Thanks again!
Hi Sadie! So glad you like it! Funny, I actually love making it with shallots, too… adds a nice little “twist” as you said! 🙂 Happy holidays and thanks so much for popping by to comment!!
At Nepenthe, the quarter the sprouts, steam very lightly then chill before assembling with the remaining ingredients.
Good to know! I imagined my method was different from theirs… though theirs was the inspiration! 🙂
toms femme pas cher
When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get three emails with the same comment. Is there any way you can remove people from that service? Thanks!
Oh that’s awful, I’m sorry! I’ll see what I can figure out so that doesn’t happen any more!! Thanks for letting me know 🙂
Hello again, I think the issue may be fixed now! Please let me know if it happens again. Sorry again for the annoyance- it suddenly just started happening to me as well today… hopefully no more! 🙂
This recipe tasted great at the restaurant..