The Converter’s Brussels Sprouts

DSCN0078Brussels sprouts are one of those veggies where even as grown-ass-adults people get weird about them. They are just thought to be strange baby cabbages that smell like well, farts. Chances are those people haven’t actually consumed a Brussels sprout since they were 5 and no doubt, hated them.

Now in the kitchen we have those “AH-HA!” moments where we find a recipe with one of those //more disliked than liked// ingredients and have to try it (with hopes that will be the dish where the haters will finally see the light). Well this recipe is down right perfect for changing those sprout-haters opinion. And I have to say I have converted a handful of naysayers with just one bite.

Charred and combined with a zesty dressing, salty bacon and just a touch of sweet dates this recipe is a keeper and a converter.

Have fun saying “I TOLD YOU SO!”

DSCN0073DSCN0075DSCN0076Print will be available on my Etsy shop soon.

The Converter’s Brussels Sprouts
Recipe Type: Side dish
Cuisine: Indian/American
Author: Rachael Griffin
Prep time:
Cook time:
Total time:
Serves: 4
Pan-roasted brussels sprouts with dates, lime and pepitas. Original Recipe by Aarti Sequeira
  • 1 pound Brussels Sprouts (about 4 cups)
  • 1 tablespon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Juice of 1 lime (about 2 T.)
  • 1/4 teaspoon honey
  • Small handful of cilantro leaves and stems (about 1/4 cup), roughly chopped
  • 1 small fresno chile, seeded and minced
  • pinch of garam masala
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • 2 tablespoons pepitas
  • 2 thick slices bacon, cut crosswise into lardons (about 2 ounces)
  • 1 tablspoon extra-virgin olive oil
  • 2 dates, copped
  • Kosher salt and freshly ground black pepper
  • Fresh lime juice
  • Garam masala
  1. Rinse and dry the Brussels sprouts. Snap off any tough, raggedy leaves and trim the stem as close to the Brussels sprouts bum as possible. Slice each in half vertically through the stem, leaving any small ones whole.
  2. Toss the Brussels sprouts with the oil and season well with salt and pepper.
  3. Combine all the dressing ingredients (juice of lime, honey, cilantro, chile, masala, salt, pepper) in a large bowl and whisk to emulsify. Set aside.
  4. Place a 10 to 12 inch skillet over medium low heat.
  5. Add the pepitas and toast, stirring often, until they give off a nutty aroma and darken slightly, 4 to 5 minutes. Shuffle the pepitas into a small bowl and set aside for later.
  6. Add the bacon, breaking up any pieces that stick together. Cook, stirring every now and then, until most of the fat has melted away and the bacon is crisp, about 5 minutes.
  7. Using a slotted spoon, transfer the bacon to the bowl with the pepitas, leaving behind as much fat as possible in the pan.
  8. Pour off that fat and store it for another use or discard it.
  9. Wipe out the pan with a paper towel.
  10. Add 1 tablespoon olive oil and set the pan over medium heat.
  11. Carefully place the Brussels sprouts, flat side down, in concentric circles in the pan. They should sizzle gently. Immediately cover the pan and cook the sprouts for 5 to10 minutes, until tender.
  12. Now to char those puppies! Raise the heat to high and let the Brussels sprouts sit for about 2 minutes. Then toss the sprouts around and cook them until they are charred on their rounded side too, 3 to 5 minutes.
  13. Tumble the sprouts into that big bowl with the dressing and add in the dates, pepitas and bacon. Toss to completely cover the sprouts with the dressing and all the yummy bits.
  14. Taste and add salt, pepper, garam masala or lime juice according to your palate.
  15. Serve immediately.
Make sure the skillet you use has a matching lid or something available to cover it.




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