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Skillet-Charred Brussels Sprouts with Dates and Pickled Peppers

Skillet-Charred Brussels Sprouts with Dates and Pickled Peppers

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes

With bitterness from the Brussels sprouts’ char, sweetness from chopped dates and mild spiciness and tanginess from pickled peppers, this side dish packs a lot of flavor in every forkful. Chopped parsley adds fresh, grassy notes that keeps things in balance. This is a particularly good match for pork or lamb.

Ingredients
  • 1

    pound small to medium Brussels sprouts, trimmed and halved

  • 1

    tablespoon neutral oil

  • 2

    teaspoons honey, plus more to serve

  • Kosher salt and ground black pepper

  • ½

    cup lightly packed fresh flat-leaf parsley

  • ¼

    cup pitted dates, chopped

  • ¼

    cup pickled cherry peppers OR Peppadew peppers, chopped, plus 2 tablespoons pickling liquid

In a medium bowl, toss the sprouts with the oil, honey, 1/2 teaspoon salt and ½ teaspoon pepper. Heat a large cast-iron skillet over medium-high until droplets of water evaporate in 1 to 2 seconds. Place the sprouts cut side down in the pan, then reduce to medium; reserve the bowl. Cook until deeply browned, then flip and cook until tender. Return the sprouts to the bowl. Add the parsley, dates and pickled peppers plus liquid, then toss. Season with salt, pepper and honey.