Charred Brussels sprouts

November 22, 2015

The Week  Travis Lett, Nov 2015 Use large cast iron frying pan. serves 2-4.

  • 3 oz bacon cut into ¼ inch wide matchsticks
  • 2 TB olive oil
  • 1 lb Brussels sprouts cut in half lengthwise
  • salt & pepper
  • ¼ C pitted dates, sliced in half
  •  1C chicken broth
  • 1 TB plus 1 tsp red wine vinegar
  1. Heat pan over med -hi heat. Cook bacon & olive oil until fat rendered but still juicy 5 min, transfer to a bowl.
  2. Add Brussels sprouts, cut side down, high heat. Sear without moving pan 3-5 minutes. Blacken outside but green inside.
  3. Reduce heat, turn sprouts, season with salt & pepper
  4. Add dates and bacon, toss well.
  5. Slowly add broth, smash dates into stock with wooden spoon. Cook until reduced to a sauce.
  6. Add vinegar, continue cooking 2-3 min until sauce thickened to coat sprouts but not sticky.(If it gets too sticky, add water)
  7. Transfer to serving dish.



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