Ingredients
- 3 oz thick sliced pancetta, cut into cubes
- 2 lb The Fresh Market Halved Brussels Sprouts
- 2 tbsp extra virgin olive oil
- 3 tbsp Date Lady Date Syrup
- 1½ tbsp sherry or rice vinegar
- Kosher salt and freshly ground pepper
- ½ c hazelnuts, toasted, skinned and coarsely chopped
- 10 medjool dates, pitted and cut into ¼-in dice with an oiled knife
Directions
Preheat oven to 400ºF. In a large skillet over medium heat, cook pancetta until browned and crisp, about 5 minutes. Transfer to paper towels to drain and cool.
Toss Brussels sprouts in oil on a large sheet pan. Turn sprouts cut side down and bake until browned and tender when pierced with a knife, about 30 minutes.
Remove sheet pan from oven. Scatter chopped dates over sprouts and drizzle date syrup over, tossing to coat. Return to oven and bake until syrup is bubbling, 5-8 minutes. Remove from oven, sprinkle with vinegar and mix well. Season to taste with salt and pepper.
Transfer to a serving dish. Sprinkle with pancetta and hazelnuts and serve immediately.
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Recipe Ratings and Reviews
Great recipe! Will definitely make it again.
We love all the new recipes to eat Brussel sprouts! Thanks for the help.
Made it for Thanksgiving and everyone loved it. Will definitely make this dish again.
Such a great recipe. I do not use the date syrup, but a balsamic syrup instead, a little less sweet. Even my mother, a brussel sprout hater, loved it.
My sister-in-law made this and it was amazing. It was a side dish for a Greek dinner which included chicken feta burgers tabouli hummus and a Greek salad . It was the perfect side dish
Made these as a side dish for Thanksgiving. It was OUTSTANDING!! Even the non Brussels eaters raved! The dates, the date syrup is genius! I couldn’t find a thick piece of pancetta so I used a pkg of thin sliced...worked just fine. Will make this recipe again and again!
This dish is AMAZING! Served it last Christmas along with a wonderful Beef Tenderloin from Fresh Market and it was a huge hit. The flavors just blend together so well. It’s a keeper recipe!!
Made these brussel sprouts for Thanksgiving and they were OUTSTANDING......will be making them every year without fail.
This is really great. Not only the Receipe but shopping the ingredients amazing.
We had as a vegetable for Thanksgiving - was spectacular! I had two servings and ate leftovers next day! This is a hit!
Tried this last week and the only thing you heard and saw were mom's and lots of smiles. Needless to say, there was not one morsel left!
Big hit with the family! Definitely try it. Bits of sweet, salty & crunchy gave a new twist to our traditional roasted sprouts with Parmesan side dish. I used maple syrup instead of date syrup without anyone noticing. My husband has also made it since (to surprise me) with bacon. Easy recipe!
A year staple now during Thanksgiving or New Years; absolutely amazing.
I made this for Thanksgiving and have made it a few more times. My husband will actually ask for Brussels sprouts prepared this way. I used bacon vs pancetta, 1 T maple syrup vs date syrup and less dates as I didn’t want it too sweet. And no nuts. Still delicious.
Delicious and impressive presentation. I love tart and sweetness in this in this dish.