Charred Brussels Sprouts with Za’atar & Date Syrup

Name: Charred Brussels Sprouts with Za'atar & Date Syrup
Total time: 45 min
Ingredients: 1 lb Brussels sprouts (washed, trimmed, and halved); 3 cloves garlic (minced); 4 Tbsp olive oil (for charring the Brussels sprouts + 1 Tbsp olive oil for sautéing garlic); 1 Tbsp z’aatar; Salt (to taste); 2 Tbsp date syrup; 1/4 cup pomegranate arils

Charred Brussels Sprouts with Za'atar & Date Syrup

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!

Charred Brussels Sprouts with Za'atar & 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.

Course Dinner, Side Dish

Cuisine Mediterranean-Inspired

Keyword Charred Brussels Sprouts, Roasted Brussels Sprouts

Total Time 45

Servings

Author Anusha

Ingredients

1 lb Brussels sprouts washed, trimmed, and halved
3 cloves garlic minced
4 Tbsp olive oil for charring the Brussels sprouts + 1 Tbsp olive oil for sautéing garlic
1 Tbsp z’aatar
Salt to taste
2 Tbsp date syrup
1/4 cup pomegranate arils

Instructions

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