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Author Notes: When I was little, my mom got it into her head that my brother and I should expand our vegetable repitoire beyond our usual frozen peas and dinner salad. Never being one to shy away from a self-proclaimed challenge, naturally she decided we'd go big and start with Brussel Sprouts. This being the early 80's, when the microwave was the preferred method of cooking, these were frozen, boxed, microwaveable Brussel Sprouts, in a "butter" sauce-- almost an exact replica of the giant box featured during the Heimlich ride at Disneyland. It shouldn't come as a shock that we could barely choke down the first bite, nor that when we looked at my mom, who couldn't muster up the strength to taste the shapeless mass on her plate, she dumped them all down the disposal and went for the bag of frozen peas.
It's not surprising that so many in my generation didn't like the Brussel Sprout since this was our only introduction to it. In fact, what's shocking is that 15 years later I dared to pick up a package of fresh Brussel Sprouts and turn them in to a Thanksgiving side that we've enjoyed ever since. When it comes to Brussel Sprouts there is simply no comparison between fresh and frozen. And, for my children, the Brussel Sprout is one of their most oft requested vegetables, and thus one I am constantly experimenting with.
Here, the Brussels are complimented perfectly by salty panchetta and sweet dates. Fresh thyme adds an earthy umami flavor to the dish, and the roasted Sprouts hold their own against the tangy flavor of the balsamic reduction. You can taste both the roasted dates and their addition to the sauce, while still maintaining the sprout's integrity. Sweet, salty, tangy, earthy, crispy... what more can you ask for in a side dish?
Roasted Brussel Sprouts
- 2 pounds Brussel Sprouts, halved
- 1 cup Panchetta, small dice
- 8 sprigs Fresh Thyme, stems removed
- 1/2 cup Medjool Dates, pitted and diced
- 2 tablespoons EVOO
- 1 teaspoon kosher salt
- Preheat oven to 400.
- Layer large sheet pan with tin foil.
- In a large bowl toss sprouts, dates, and thyme with extra virgin olive oil and salt until coated.
- Pour sprout mixture onto sheet pan, and spread out in a single layer.
- Place pan in oven, about 1/3 from the top.
- Bake for 20 minutes.
- Toss sprouts, and top with chopped pancetta.
- Return to oven for 20 more minutes.
- Toss sprouts again, increase heat to 420 and bake for an additional 5 minutes.
- Toss sprouts one more time, and return to oven for a final 5 minutes.
- Remove from oven, and drizzle with Reduction.
Balsamic Date Reduction
- 1/2 cup quality balsamic vinegar
- 1/2 cup port wine
- 1/2 cup Madjool dates, pitted and diced
- 1 tablespoon honey
- 4 sprigs fresh thyme
- 1 pinch Kosher Salt
- Combine all ingredients in a medium sauce pan.
- Simmer on stove top (approximately 1 hour), checking and stirring often, until mixture has reduced by more than half, and has the consistency of syrup.
- Drizzle reduction over sprout mixture, and serve.
- This recipe was entered in the contest for Your Best Recipe with Dates