Charred Brussels Sprouts with Bacon & Dates

Charred Brussels Sprouts with Bacon & Dates

Ingredients (8)

  • 3 oz [85 g] bacon, cut into ¼-in- [6-mm-] wide matchsticks
  • 2 Tbsp extra-virgin olive oil
  • 1 lb [455 g] Brussels sprouts, halved through the stem end
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup [85 g] pitted soft fresh dates
  • 1 cup [240 ml] Chicken Stock
  • 1 Tbsp plus 1 tsp red wine vinegar
Try Amazon Fresh
Nutritional Information
  • Calories260
  • Fat16.29g
  • Saturated fat4.03g
  • Trans fat0.03g
  • Carbs23.52g
  • Fiber5.42g
  • Sugar13.01g
  • Protein8.35g
  • Cholesterol15.83mg
  • Sodium255.71mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This dish is so popular (we sell about four hundred orders of it a week) that our cooks grumble when the first crates of Brussels sprouts roll in. They know that these tiny cabbages will soon dominate their days and nights. For this recipe, look for smaller-than-golf-ball-size sprouts that are firm and tight. Be patient and let them get a good char on the cut side, almost to the point of burning. It brings a toasty, nutty flavor that contrasts with the sweet dates and sharp vinegar. You may have to adjust the cooking time to accommodate smaller sprouts, in early winter, or the larger ones as they mature throughout the season. We generally leave very tiny ones whole and quarter the larger ones, which we do not like as much.

Get The Cookbook


Cooking from Venice, California

by Travis Lett

Buy Now

Tips for Bacon


  1. 1Heat a large cast-iron frying pan over medium-high heat, and cook the bacon with the olive oil until the bacon has rendered most of its fat but is still juicy, about 10 minutes. Transfer the bacon to a paper towel–lined plate, and increase the heat to high. If there is excessive fat in the pan, you can drain some, but reserve in case the pan dries out. The sprouts will suck up the fat.
  2. 2Add the Brussels sprouts to the pan, turning them over with tongs, if necessary, to make sure that the cut sides are down. Sear hard, without shaking the pan, until well charred and beginning to blacken, 5 to 7 minutes. Resist the temptation to meddle with them. The idea is to get a very deep, penetrating sear that nearly blackens the sprouts but keeps them relatively green inside. Flip the Brussels sprouts, and season with salt and pepper.
  3. 3Add the dates and the reserved bacon to the pan, toss well, and cook until the sprouts begin to color, 2 to 3 minutes. Add the stock to the pan, a little bit at a time. With a wooden spoon, smash the dates into the sauce, breaking them into smaller pieces as the pan sauce reduces. Once the dates are incorporated into the sauce, add the vinegar.
  4. 4Continue cooking until the sauce is thick enough to coat the Brussels sprouts, 2 to 3 minutes. Be careful not to reduce the sauce too much, or it will become cloyingly sweet and sticky. The sprouts should still be bright green and somewhat firm inside, but tender to the bite.
  5. 5Transfer to a serving platter. Serve warm.

Load Comments

Recommended from Chowhound

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | Today is National Hamburger Day—no better time to learn how to make a smashburger, the best indoor...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | There's no shortage of healthy chicken recipes, but these take a spin on the grill for extra flavor...

9 Ways to Make Your Favorite Recipes Vegan

9 Ways to Make Your Favorite Recipes Vegan

by Shelly Westerhausen | Trying to make the leap into a vegan diet or whipping up food while entertaining for a vegan friend...