Brussels Sprouts with Almonds and Dates is a dish that beautifully marries the earthy, slightly bitter taste of Brussels sprouts with the sweet, chewy texture of Medjool dates and the crunchy nuttiness of roasted almonds. The Brussels sprouts, fresh and vibrant, are sautéed in extra virgin olive oil until they reach a perfect golden-brown crispness on the outside, while remaining tender and slightly nutty on the inside. The natural bitterness of the sprouts is wonderfully balanced by the addition of chopped Medjool dates, which lend a rich sweetness and a soft, sticky texture that contrasts delightfully with the sprouts.
The slivered, roasted almonds add a satisfying crunch and a depth of flavor that complements both the sprouts and the dates. Minced garlic is sautéed along with the sprouts, infusing the dish with a pungent, aromatic flavor that enhances the overall taste profile. Seasoned with sea salt and fresh ground black pepper, the dish has a well-rounded savoriness, with each ingredient’s flavor being given a chance to shine. For those who enjoy a bit of heat, a sprinkle of red pepper flakes can be added, introducing a subtle spicy kick that cuts through the sweetness of the dates and the richness of the almonds. This dish is a delightful medley of textures and flavors, combining sweet, savory, and spicy elements in a harmonious blend that transforms the humble Brussels sprout into a gourmet experience.
- 2 tablespoons extra virgin olive oil
- 1 lb fresh Brussels sprouts
- 1/3 cup slivered, roasted almonds
- 2 medjool dates, pits removed, chopped
- 2 cloves garlic, minced
- sea salt, to taste
- fresh ground black pepper, to taste
- red pepper flakes (optional)
- Remove the ends from each Brussels sprout and cut them in half.
- Add oil to a heavy-bottomed skillet (or wok) and heat over medium heat
- Once the pan is hot, add the Brussels sprouts and toss in the oil, coating completely.
- Let the sprouts char for around two minutes, being careful not to burn them.
- Stir in the garlic, and cook the sprouts and garlic for an additional minute.
- Remove the pan from the heat, sprinkle the sprouts with salt and pepper, and stir in the dates and almonds.
- Serve immediately, with red pepper flakes if you want to add a bit more heat.