Charred Brussels Sprouts with Za'atar and Date Syrup
Ingredients
- 1 lb Brussels sprouts (halved)
- 3 cloves garlic (minced)
- Olive oil: 4 tablespoons for charring, 1 tablespoon for sautéing garlic
- 1 tablespoon za'atar
- Salt to taste
- 2 tablespoons date syrup
- 1/4 cup pomegranate arils
Preparation
Toss the Brussels sprouts with some salt and set aside.
Heat a large cast iron skillet to medium with 4 tablespoons of olive oil and add the Brussels sprouts, arranging them cut-side down.
Cook the Brussels sprouts without moving them until they are charred, which takes about 7-10 minutes depending on the skillet size.
Using tongs, flip them and cook 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 teaspoon of olive oil and sauté the garlic until fragrant and slightly brown.
Add the charred sprouts back to the skillet, reduce heat to low, and toss them with the garlic.
Stir in the za'atar.
Turn off the heat and transfer to a serving bowl.
Drizzle the date syrup and pomegranate arils just before serving.
Tips
The date syrup works beautifully, balancing sweet and savory flavors.
Pomegranate arils add a wonderful texture and flavor pop.
The dish is ready in under 45 minutes.
Perfect for Christmas dinner.
