Date Glazed Brussels Sprouts
I first spotted this recipe on the Purple Carrot website, and I instantly bookmarked it thinking that it’d be perfect for Thanksgiving! However, I’ve omitted the oil. It’s salty, sweet, spicy, tart, and beautiful (both in flavor and aesthetics).
  • 1lbs Brussels Sprouts
  • 6tbsp Date Lady Syrupor maybe try maple syrup?
  • 1tsp Sriracha Sauce
  • 1 tsp tamarior Soy Sauce
  • 3tbsp Water
  • 1/2cup Pecan Pieces
  • 1 Pomegrante
  • Saltto taste
  • Pepperto taste
  • red chili flakesto taste
  1. Preheat oven to 425 degrees F. Rinse and pat dry the Brussle Sprouts. Time and slice each in half, unless they are really small. Season with salt and pepper and roast until caramelized and tender (mine took about 10 minutes)
  2. In a small saucepan combine the date syrup, sriracha, tamari and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Allow the mixture to simmer until reduced to a thicker glaze-like consistency.
  3. In a separate pan, toast the pecans over medium heat until fragrant. Deseed the pomegrante.
  4. Combine the roast brussels sprouts with the glaze, half of the toasted pecans and half of the pomegrante seeds. Toss well and season with more salt and pepper, if needed.
  5. Place into a serving bowl and top with the remaining pecans, pomegrante seeds, and red chili flakes (optional).