CHARRED BRUSSELS SPROUTS WITH ZA’ATAR AND DATE SYRUP
This is my new favorite way to make Brussels sprouts! They are cooked in a cast iron skillet – way faster than roasting them in an oven and charred to perfection. Thanks to my dad @yummyyatrasdad for suggesting za’atar!
The date syrup works beautifully here, balancing the sweet and savory. The pomegranate arils add a wonderful texture and flavor pop. The best part – it is ready in under 45 minutes!
- Toss the Brussels sprouts with some salt and set aside
- Heat a large cast iron skillet to medium with 4 Tbsp of olive oil and add the Brussels sprouts by arrange them cut-side down
- Cook the Brussels sprouts without moving them, until they are charred. It takes about 7-10 minutes, but depends on the size of your skillet
- With the help of tongs, flip them and cook them for 5-7 minutes on the other side
- Transfer the Brussels sprouts to a bowl and set aside
- In the same skillet, on medium heat, add 1 tsp of olive oil and sauté the garlic until fragrant and slightly brown
- Now add the charred sprouts back to the skillet, reduce heat to the lowest setting and toss them with the garlic
- Stir in the zaatar
- Turn off heat and transfer to a serving bowl
- Drizzle the date syrup and pomegranate arils just before serving
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