Brussels Sprout And Date Salad

Name: Brussels Sprout And Date Salad
Ingredients: 12 medium-large brussels sprouts, halved; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon cracked black pepper; 1/2 cup chiffonade radicchio; 1/3 cup balsamic vinegar; 1 tablespoon amber honey; 5 medjool dates, pitted and diced; 1/2 cup walnut halves

Matthew Dickson|Dec. 14, 2012 2:43 pm EST

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Here's a quick and easy side dish for two that can easily be made to accommodate a crowd. Honey, balsamic vinegar, and dates play off the bitterness in the radicchio, and perfectly cooked Brussels sprouts lend a crisp tender crunch to the dish. See all Brussels sprout recipes. Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.

Servings

2

Ingredients

12 medium-large brussels sprouts, halved
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 cup chiffonade radicchio
1/3 cup balsamic vinegar
1 tablespoon amber honey
5 medjool dates, pitted and diced
1/2 cup walnut halves

Directions

Preheat the oven to 450 degrees.
In a pot, bring water to a boil over high heat and blanch for 3 minutes. Drain and toss the Brussels sprouts with olive oil, salt, and pepper in a bowl. Heat an oven-safe pan over high heat until very hot and add the Brussels sprouts, searing for 3 minutes.
Add the radicchio and toss. Put pan into oven for 10 minutes, tossing after 5 minutes. Remove from the oven and place the pan back onto the stove over high heat. Add the balsamic vinegar and reduce to a syrup, about 2 minutes. Remove from the heat, add the honey, dates, and walnuts, and toss.