Sauteed Brussels Sprouts with Dates and Walnuts
Delicious sauteed brussels sprouts with dates and walnuts, a glorious, festive side perfect with any roast dinner. This easy recipe is ready in around 30 minutes and is so delicious with roast dinners and vegetarian mains.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14.1 oz (400g) brussels sprouts
- 1 knob of butter
- 1 shallot
- 8 dates
- 1 tbsp finely chopped walnuts (plus extra for garnish)
- 1 1/2 cup (375ml) chicken stock
- 1 tbsp olive oil
- salt and pepper
Instructions
- 1
Cut as much of the white stalk off at the bottom of each sprout then cut them into quarters, lengthways.
- 2
Finely chop a shallot and add it to a large frying pan with the olive oil and butter. Sauté the shallot for a minute then add the chopped Brussels sprouts.
- 3
Sauté the sprouts, stirring occasionally for a 2-3 minutes then add the chicken stock with a pinch of salt and pepper and let it simmer until the stock has reduced by half and the sprouts are tender.
- 4
Using your fingers tear the dates up into chunks and add them to the sprouts with 1 tbsp of walnuts and stir together. The dates will coat the sprouts in a lovely sticky sauce, continue to cook the mixture whilst stirring for a few minutes then remove to a serving plate.
- 5
Sprinkle with some more chopped walnuts and serve