Ingredients:
2 tbsp cold-pressed extra-virgin olive oil
2 tbsp unsalted butter
1 1/2 lbs brussels sprouts, trimmed and halved
1 tsp sea salt, plus more as desired
Freshly ground pepper, as desired
4 oz uncooked bacon, chopped
1 large shallot, finely diced
1 clove garlic, minced
4-6 large pitted dates, chopped
2 tbsp balsamic vinegar
1/2 cup chicken stock
Directions:
1. Heat a large sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the brussels sprouts, cut side down, and season with 1 teaspoon sea salt and a few grinds of pepper. Allow sprouts to brown for 2 to 3 minutes. Flip sprouts and cook for 2 more minutes.
2. Reduce heat to medium. Cook for 3 to 4 more minutes, until sprouts start to crisp.
3. Add bacon to pan and cook for 3 to 4 minutes or until crisp. Stir in the shallot, garlic, and dates and cook for 1 minute or until the shallot is translucent.
4. Add balsamic vinegar to deglaze pan. Add chicken stock and reduce to a glaze. Add sea salt and pepper to taste. Serve immediately.
