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Charred Brussels Sprouts with Za'atar & Date Syrup recipe served.

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.
5 from 7 votes
Total Time: 45 mins
Course: Dinner, Side Dish
Cuisine: Mediterranean-Inspired
Keyword: Charred Brussels Sprouts, Roasted Brussels Sprouts
Author: Anusha
Servings: 4


  • 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


  • 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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