Pan Roasted Brussel Sprouts have now become a sophisticated side dish for your dinner party or Holiday table. The blue cheese and Medjool dates complement the Brussel Sprouts in such a way that gives this dish an added dimension of flavors and textures.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:10 servings 1x
Category:Vegetable Side Dish
36 ounces Brussel Sprouts, trimmed
3 tablespoons Olive Oil
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
12 ounces Medjool Dates, pitted and quartered
8 ounces Blue Cheese, crumbled
In a large saucepan, bring 4 quarts of salt water to boil. Add salt and Brussel sprouts and cook for 2 minutes until they are bright green and slightly softened.
Remove from heat and drain in a colander and place on a dish towel to remove any excess water. Cut each Brussel sprout in half lengthwise. Sprinkle salt and pepper (to taste) on Brussel sprouts.
Over high heat, add 1 tablespoon of olive oil. Cook in three batches. When the oil is hot, add one single layer of Brussel sprouts (cut side down) and cook for 3-4 minutes on each side until charred and tender.
Continue with olive oil and Brussel sprouts until all are cooked. Remove each batch and set aside.
In the same skillet, turn the heat to medium and add all the quartered Medjool dates. Cook for about 2 minutes until warm, stirring constantly.
Remove the skillet from the heat and add the Brussel sprouts back into the pan.
Transfer the Brussel sprouts and dates to a serving dish and toss with the crumbled blue cheese.
When you’re picking Brussel sprouts, choose the smaller ones because they are sweeter. The larger ones are more bitter. Also, look for those that are firm, tightly compacted and are bright green.
Fresh Brussel sprouts will store in your refrigerator for about one week.
Pit the dates a paring knife. Slit them lengthwise. You should feel the knife hitting the pit. Open up the date and remove the pit.
One of the best ways to get the Brussel Sprouts to a perfect tender texture is to parboil them for about 2 minutes before pan roasting.
The key to any vegetable is to not overcook them. They should be bright and rich in color, and never mushy. Otherwise, you’ve just cooked all the nutrients and flavor out.
If you cook the dates too long they will become hardened or crystalized. You’re looking for soft and chewy.