Growing up, I loved every single veggie… except for Brussels sprouts.  That is, until about ten years ago when I discovered some tasty ways to make ’em.  I’d had some pretty terrible boiled cabbage ball versions in my younger days… thankfully, they’e been redeemed.  Fast-forward to today and they’re one of my absolute faves.  Funny how life works out sometimes.

Usually, I just saute them up with a little tamari or coconut aminos and some pure maple syrup.  Crazy sounding I know, but delicious and so easy.  For this recipe though, they’re getting the full up-do.  There’s a killer restaurant in Big Sur called Nepenthe that overlooks a stunning chunk of CA coast- a must if you’ve never been.  Years ago, I had an appetizer there I fell in love with… a sweet and savory Brussels dish with dates, Dijon, and bacon.  So I came home and attempted to recreate it that very week.  Since, I’ve been having fun creating new renditions… this latest with toasted slivered almonds sprinkled over the top.  Definitely my fave touch yet.

makes approx 4 servings

INGREDIENTS

For Brussels…

20-25 Brussels sprouts

1/4 cup sliced shallot or red onion

1/4 tsp salt

1/4 tsp pepper

4 Medjool dates

3 pieces bacon, cooked and chopped

2 tbsp olive oil, for sauteing

1/4 cup water

1/4 cup slivered almonds

For the dressing/glaze…

2 tbsp olive oil

2 tsp Dijon mustard

1 tbsp honey, more or less depending on desired sweetness (I use raw)

1/4 tsp salt

1/8 tsp pepper

1 tbsp shallot or red onion

DIRECTIONS

To make the dressing, add all  ingredients to a mini food processor, bullet, or blender

Blend until smooth, then taste and adjust flavors to your liking…
you may want more mustard or honey depending on preference

Slice Brussels- larger guys in quarters, smaller in halves

Chop dates, bacon, and slice shallot

In a large pan over medium heat, add the Brussels, water, salt, and pepper

Cover to steam for approx 5 minutes

Remove lid, add oil, then turn heat to medium-high

Add shallots and cook for approx 10 minutes more, stirring often to prevent burning

Next, add dates… things should be looking golden by now

Remove from heat, then add dressing and chopped bacon

Stir then immediately transfer to a serving dish

Refrigerate for at least 30 minutes to cool… can make up to a day ahead

Just before serving, toast slivered almonds…