Delicious sautéed Brussels sprouts with dates and walnuts — a festive, flavorful side that pairs beautifully with roast dinners and vegetarian mains. This simple recipe is ready in about 30 minutes.
Brussels sprouts often get a bad rap when overcooked and boiled until mushy. This sautéed Brussels sprouts recipe restores their reputation. Quartered and sautéed in a little olive oil and butter with chicken stock, sweet chopped dates and crunchy walnuts, they become sticky, savory and truly delicious.
I used to dislike Brussels sprouts until I tried them prepared this way. The trick is to avoid boiling, remove the bitter white stalk ends, and give them a quick pan sauté with a flavorful liquid and sweet dates. A handful of chopped walnuts at the end adds welcome texture and a toasty finish.
I developed this dish while testing a roast pork recipe and it quickly became one of the best side dishes I’ve made — sweet, savory and satisfying.
How To Make Sautéed Brussels Sprouts With Dates & Walnuts – Step By Step
Trim off as much of the white stalk as possible from each sprout and cut them into quarters lengthwise.
Finely chop a shallot and sauté it briefly in a large frying pan with a knob of butter and a little olive oil. Add the chopped Brussels sprouts and sauté, stirring now and then for a few minutes.
Pour in the chicken stock, season with a pinch of salt and pepper, and simmer for about 5 minutes, or until the sprouts are tender and the stock has reduced.
Tear the dates into small pieces with your fingers and add them to the pan together with a tablespoon of finely chopped walnuts. Stir so the dates melt into a sticky glaze that coats the sprouts. Cook for a few more minutes, then transfer to a serving plate.
Scatter a little extra chopped walnut over the top and serve warm.
More Easy Sides To Try;
- Roasted asparagus with gorgonzola
- Chicken croquettes with ricotta and thyme
- Sausage stuffing balls
- Fagioli all’uccelletto – beans in tomato sauce
- Italian green beans in tomato sauce
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Sauteed Brussels Sprouts with Dates and Walnuts
By Emily
Ingredients
- 400g Brussels sprouts (about 14 oz)
- 1 knob of butter
- 1 shallot, finely chopped
- 8 dates, chopped
- 1 tbsp finely chopped walnuts, plus extra for garnish
- 375ml chicken stock (1 1/2 cups)
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
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Trim the white stalk from the base of each sprout and quarter them lengthways.
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Heat the olive oil and butter in a large frying pan. Add the finely chopped shallot and sauté for about a minute, then add the chopped sprouts.
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Sauté the sprouts, stirring occasionally for 2–3 minutes. Add the chicken stock, season with salt and pepper, and simmer until the stock has reduced by about half and the sprouts are tender.
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Tear the dates into chunks and add them to the pan with 1 tablespoon of chopped walnuts. Stir so the dates melt into a sticky glaze that coats the sprouts and cook for a few more minutes.
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Transfer to a serving plate, sprinkle with extra chopped walnuts and serve immediately.
Helpful Info for All Recipes
- Extra virgin olive oil is used throughout unless otherwise stated.
- Vegetable sizes are medium unless noted.
- All recipes are tested using a fan (convection) oven when applicable.
- Nutrition information is an approximation and should be used as a guide.
Nutrition
Nutrition information is automatically calculated and should be treated as an estimate.