Brussels Sprouts with Walnuts and Dates


Brussels Sprouts with Dates and Walnuts

from Maureenaboud.com

INGREDIENTS

  • 16 oz. brussels sprouts
  • 1 tablespoon salted butter
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and pepper to taste
  • ¼ cup dry white wine (or substitute lemon juice)
  • ½ cup chicken stock
  • 6 medjool dates
  • ⅓ cup walnuts, lightly toasted and coarsely chopped
INSTRUCTIONS
  1. Trim and halve the brussels sprouts.
  2. In a large saute pan over medium heat, melt the butter with the olive oil. Add the brussels sprouts cut-side down, and season lightly with salt and pepper. I covered with a lid at this point, but keep an eye on them because they'll burn quickly if on high heat. Mine cooked in only four or five minutes. Cook until the brussels sprouts are golden brown, adding more olive oil if the pan gets too dry. Stir the brussels sprouts and add the wine or lemon juice to deglaze the pan for about 2 minutes. Add the chicken stock and cook at medium high heat, stirring occasionally until the brussels sprouts are tender. Taste and season with salt and pepper to taste.
  3. In a serving bowl, combine the brussels sprouts with the dates and walnuts. Serve immediately.