Maple and Date Balsamic Brussels with Pomegranate Seeds

Maple and Date Balsamic Brussels with Pomegranate Seeds are a spectacularly sweet and savory combo for a holiday menu or an everyday dinner that wows.

Maple and Date Balsamic Brussels with Pomegranate Seeds
fork and knife iconServes: 4
timer iconPrep Time: 10 minutesCook Time: 10 minutes
chef hat iconSource: Natural Delights Medjool Dates

Dietary Preferences

Gluten-FreeVegetarianVeganLow-Carb

Ingredients

  • 2 cups Ocean Mist Farms Value-Added Brussels Sprouts
  • 3 tablespoons butter
  • 1 teaspooon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 9 Natural Delights dates, pitted and chopped
  • ½ cup maple syrup 
  • 2 tablespoons balsamic reduction
  • ½ cup pomegranate seeds
  • 2 tablespoons pumpkin seeds  
  • 1 tsp orange zest

Directions

  1. Trim and halve four cups Brussels sprouts.
  2. Prepare a large cast iron skillet or pan with butter or cooking oil of preference on medium heat.
  3. When the pan is ready, place Brussels halves open side down then season with salt pepper, cinnamon and nutmeg.
  4. When the bottoms begin to crisp and turn golden brown (about 5-6 minutes), stir the pieces in the pan and add the chopped dates and maple syrup.
  5. Give another stir and cook for an additional 2-3 minutes or until the Brussels are cooked thoroughly.
  6. Finally, when ready, remove form heat, and transfer to a serving platter.  Finish with balsamic reduction, then garnish with pomegranate seeds, pumpkin seeds and orange zest! Enjoy!