Yes, it’s true. Fall is creeping up on us and it seems to be coming sooner rather than later. I always like to get a head start when it comes to thinking about holiday menus and Fall inspired dishes. Each month I create recipes inspired by Dig Inn, a seasonal restaurant right here in NYC. They are constantly changing their menu based on what’s in season and what is fresh and local.With that in mind I had the task of working with brussels sprouts. I was really excited to create a recipe with them because I eat them daily. So I knew that I would benefit from whatever I came up with too!I remember making a dish this past Thanksgiving, which used brussels, fresh cranberries and balsamic vinegar. I remember it was delicious. But I don’t remember the recipe! Of course I never wrote anything down as I was cooking and I haven’t the slightest clue what I used. But since I remember it being a really big hit I figured it was worth trying to recreate it and see if it made a similar splash among my company. Success! I was so happy with the way it came out. The brussels sprouts cooked perfectly and the cranberries and dates melted into to them. I use a similar trick here which I use with my sweet potato hash recipe: I steam the Brussels sprouts first to prevent the onions and the rest of the ingredients from burning. Plus, if you have trouble digesting brussels sprouts, the steaming makes it much easier to digest.This dish screams HOLIDAY! but it’s not one of those fancy dishes you only make once a year. It’s just a matter of having all the ingredients on hand. Super easy to make and it yields a huge volume (feel free to cut the recipe in half). I enjoy making a big batch because I will eat it throughout the week. Throw it on top of a salad or use it as a side dish. Either way it’s delicious.In fact, it went over really well with company that wasn’t particularly into healthy food. They loved the little bites of chopped up dates, which act as almost as candy and are a nice treat, especially when coupled with those infamously healthy brussles sprouts. This totally reminds me of how people douse their vegetables with maple syrup and sugar during the holidays. Keeping things light and clean, I opt for dates which are a whole food, rather than a processed concentrated sweetener.
And don’t be afraid to add the balsamic vinegar. It smells really strong but when it cooks in the oven it caramelizes the vegetables, leaving them sweet and rich without any added sugars.Recipe:
- 8 cups brussels sprouts cut in 1/4 and steamed (don’t over steam. Leave them al dente to avoid mushy brussels sprouts)
- 3 cups fresh or frozen cranberries
- 2 cups chopped dates
- 1 cup or 2 medium sliced shallots/onions
- 3/4 cup balsamic vinegar
- salt to taste
- Take your steamed brussels sprouts and place them in a large mixing bowl with your remaining ingredients–cranberries, dates, shallots, balsamic vinegar and salt. Mix together so everything is evenly coated
- Line and spray with non-stick spray two baking trays. Place your brussels sprout mixture on the trays making sure it is evenly spread out.
- Bake at 375 for around 35-45 minutes or until golden brown.