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5 from 1 vote

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Italian
Servings: 6 people
Calories: 127kcal
Author: Emily Wyper

Ingredients

  • 14.1 oz (400g) brussels sprouts
  • 1 knob of butter
  • 1 shallot
  • 8 dates
  • 1 tablespoon finely chopped walnuts plus extra for garnish
  • 1 ½ cup (375ml) chicken stock
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

  • Cut as much of the white stalk off at the bottom of each sprout then cut them into quarters, lengthways.
  • 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.
  • 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.
  • Using your fingers tear the dates up into chunks and add them to the sprouts with 1 tablespoon 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.
  • Sprinkle with some more chopped walnuts and serve

Nutrition

Calories: 127kcal