With Thanksgiving approaching, I did a Cooking Fun With Joanna class last night with healthy Thanksgiving holiday sides.
This roasted brussel sprouts with dates, nuts and mustard is a relatively easy way to make the sprouts and have the whole family enjoy them….even if they hate brussel sprouts. From start to finish it takes about 30 minutes.
Brussel Sprouts with dates and pepitas
2 cups of brussel sprouts, sliced
1 tbsp butter or ghee
1-2 tbsp olive oil
1 tbsp lemon juice or raw apple cider vinegar
1-2 tablespoons broth
2 small onions, thinly sliced
1 tbsp dijon mustard
4 large mendool dates, chopped (can buy these but be sure they are not with sugar coating)
3/4 pumpkin seeds (pepitas) or walnuts
You’ll need a large 12-inch frying pan with a lid and a wooden spoon. A large cutting board, large butcher knife and some TLC.
- Heat the frying pan on medium-high heat (higher if you have an electric stove) and add the olive oil and butter.
- Peel and dice the onions. You can also cut them into half-moons. Add them to the heated pan.
- Chop the base of each brussel sprout off, then slice and add them into the pan as you finish each sprout.
- Allow the pan to be coated with the sprouts and onions, and let them caramelize – stir every 4-5 minutes. You may want to turn the heat down to medium so they do not burn. If needed, add another tablespoon of olive oil so they fry instead of burn.
- Pit and chop the dates – slice them in half lengthwise, take out the pit, cut lengthwise again into 4 quarters. Turn the pieces to the side, and chop into tiny cubes. Add them into the pan.
- Add your chopped walnut pieces or pumpkin seeds (pepitas) to the pain. Stir.
- Add salt and pepper and stir again. The sprouts should be caramelizing and getting golden. But they may not be fully cooked.
- Add the mustard, lemon and vinegar and a tablespoon of vegetable broth. Mix and then cover the pan. Cook for another 5-10 minutes until brussel sprouts are tender.
- Remove from heat, and serve!
Please let me know how this turned out for you! And check out the video with the other Thanksgiving sides of cranberry chutney, wild rice and chestnut stuffing and this roasted brussel sprouts one so you can make it as we made it in class!