Charred Brussels Sprouts with Za'atar and Date Syrup
- 1 lb Brussels sprouts, washed, trimmed, and halved
- 3 cloves of garlic, minced
- 4 Tbsp olive oil for charring the Brussels sprouts
- 1 Tbsp olive oil for sautéing garlic
- 1 Tbsp za'atar
- 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 arranging them cut-side down.
Cook the Brussels sprouts without moving them until they are charred, approximately 7-10 minutes, depending on the size of your skillet.
Using tongs, flip the Brussels sprouts 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.
Add the charred sprouts back to the skillet, reduce heat to the lowest setting, 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 sprinkle pomegranate arils over the dish just before serving.