Brussels Sprouts with (Turkey) Bacon and Dates
Serves: 6, depending on how many other sides you are serving
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 2 Tablespoons unsalted butter
  • 1 ½ pounds medium Brussels sprouts, ends trimmed and halved
  • 4 ounces nitrate-free turkey bacon, chopped (optional)
  • 1 large shallot, finely diced
  • 1 garlic clove, minced
  • 4-6 large, pitted dates, chopped (they’re much easier to cut when cold)
  • 2 Tablespoons balsamic vinegar
  • ½ cup chicken or vegetable stock
  • Sea salt and freshly ground black pepper
  1. Heat a large skillet (12-14 -inch is good) over medium high heat. Add olive oil and butter.
  2. Make sure you are wearing an apron so any splattering doesn’t mess up your outfit. When butter is melted, add Brussels sprouts cut side down and season them with 1 teaspoon sea salt and a few grinds of black pepper. Allow the sprouts to brown without burning and then turn to brown on the other side. Lower the heat to medium and cook the sprouts another 3-4 minutes, until they soften slightly.
  3. Move the sprouts to one side of the pan and add the diced turkey bacon to the pan and cook for 3-4 minutes until it starts to crisp around the edges.
  4. Stir in the shallots, garlic and dates and cook another minute or so until the shallots are tender.
  5. Pour in the balsamic vinegar to deglaze any brown bits on the bottom of the pan. Add the chicken stock and cook until just a glaze remains. Taste for salt and pepper. Serve immediately.
Do ahead: Wash, dry, trim and halve the Brussels sprouts the day before and keep refrigerated.

You can dice your bacon, shallot, garlic and dates the day before, too, but I usually do this about an hour before I start the recipe.

If you must make this ahead, reheat gently with an extra few tablespoons of stock.
Recipe by Pamela Salzman at