When I originally made this recipe back in July, I hadn’t eaten Brussels sprouts in months so I was a bit skeptical if they would taste as good I originally remembered. But my memory served me right and they were every bit as a delicious as I recalled. Brussels sprouts? Delicious? Isn’t that sort of a contradictory statement?
Nope. When prepared with a little TLC and paired with something both savory and sweet—shallots and dates in this case—Brussels sprouts are light years better than the slimy, rubbery, downright gross sprouts you might have choked down growing up. Embrace the beauty of the Brussel!
Why in heaven’s name was I cooking up Brussels sprouts in the heat of the summer? For the magazine, of course!
As you may know, I’m the Editor of Simply Gluten Free Magazine and also contribute recipes of my own every issue. We work pretty far in advance in order to produce jam-packed issues every other month laden with delicious recipes, high quality photographs, up-to-date information, and cool products you should know about. It always feels weird to be making Christmas recipes in July and barbecue recipes in January, but hey? Someone’s gotta do it. And I’ll gladly step in.
These Brussels Sprouts with Shallots & Dates are one of 20 recipes (yes, 20!) that appear in the November/December issue’s holiday mix-and-match feature. I teamed up with Carol and together we conquered side dishes, salads, main courses, sauces, and of course desserts. It was wild, but such fun. This issue of the magazine as a whole includes 50 recipes when I last checked…and I may have missed a few.
Don’t go into the holidays unprepared. Take the stress out of gluten-free holiday entertaining and pick up a copy at your nearest Barnes & Noble or Whole Foods. (It’s also in many other grocery stores and retailers. Check out the list here.)
And I can tell you, we’ve been working hard on the January/February issue and it’s going to be yummy and healthy.
So, if you’re thinking about Thanksgiving and are looking for some healthy sides, look no further than the beautiful Brussels sprout! I make them every year, usually preparing them in a dish like this. They’re easy, super duper nutrient-packed, and friendly to people with food allergies far and wide.
The nutrition geek side of me can’t help but share a quick profile of the mighty sprout:
- All cruciferous veggies, including Brussels sprouts, support detoxification. A total MUST on Thanksgiving day and afterwards!
- Brussels sprouts are a fantastic source of vitamin K, A, and many other antioxidants. They are a SUPER food!
- They pack a punch with fiber (about 4 grams per cup), so they digest a bit more slowly and will satisfy rumbling bellies, especially when you pair them up with some healthy fat.
- Brussels sprouts are packed with disease-fighting phytochemicals like sulforaphane, glucosinolates, and phenols. Fancy language for super healthy plant nutrients that kick out the bad guys and support immunity!
- 2 tablespoons extra-virgin olive oil
- 4 medium shallots, thinly sliced
- 2 pounds Brussels sprouts, trimmed and halved
- 1¼ cups chicken or vegetable broth
- ½ cup pitted and chopped dates
- Sea salt and black pepper, to taste
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring often, for 3-5 minutes until soft. Add the Brussels sprouts and cook, stirring occasionally, for about 5 minutes.
- Add the broth, reduce the heat to medium-low, cover, and cook for 6-8 minutes or until the sprouts are just tender. Stir in the dates and season to taste with salt and pepper.
- Serve warm.