Caramelized Brussels Sprouts with Dates and Kumquats Recipe

Feb 03, 2012 @ 4:45 PM
Posted by Walter Manzke, Special Contributor

Nutrition

Cal/Serving: 309
Daily Value: 15%
Servings: 3

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free

Fat	8g	13%
Saturated	5g	25%
Trans	0g	0%
Carbs	60g	20%
Fiber	11g	42%
Sugars	44g	0%
Protein	7g	13%
Cholesterol	20mg	7%
Sodium	512mg	21%
Calcium	129mg	13%
Magnesium	70mg	18%
Potassium	1031mg	29%
Iron	3mg	17%
Zinc	1mg	6%
Vitamin A	1663IU	33%
Vitamin C	156mg	260%
Thiamin (B1)	0mg	17%
Riboflavin (B2)	0mg	12%
Niacin (B3)	2mg	10%
Vitamin B6	0mg	24%
Folic Acid (B9)	115µg	29%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	2mg	8%
Vitamin K	272µg	340%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	1g	0%

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Caramelized Brussels Sprouts with Dates and Kumquats Recipe

flickr/digiyesica

The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke, who worked at the critically acclaimed French restaurant Church and State in Los Angeles. — Will Budiaman

Click here to see Chefs' Favorite Winter Recipes.

INGREDIENTS

Sea salt and freshly ground black pepper, to taste
24 Brussels sprouts, trimmed and tough outer leaves removed
6 kumquats, sliced into thin rings
1 tablespoon sugar
Juice of 1 orange
1 teaspoon sherry vinegar
2 tablespoons unsalted butter
1 fresh bay leaf
2 sprigs thyme
6 Medjool dates, halved and pitted
1 clove garlic, crushed
Pinch of chile flakes

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water.

Add the sprouts and cook until tender when pierced with the tip of a small knife, about 5-6 minutes. Drain and plunge into the ice water bath. When the sprouts are cold, remove and drain on a kitchen towel.

Place the kumquats in a small saucepot with about 2 cups cold water. Bring rapidly to a boil over high heat, then drain and rinse. Repeat 2 more times. After the third time, add the sugar, orange juice and sherry vinegar to the pot with the blanched kumquats. Slowly simmer until the liquid has reduced to a syrup.

Add the butter to an 8-inch sauté pan. Heat slowly until the butter is lightly browned. Add the Brussels sprouts, the bay leaf, thyme, garlic, and chile flakes to the pan. Sauté until the sprouts are golden brown.

Season with salt and pepper, to taste. Add the kumquats and dates. Sauté for 1 more minute. Remove and discard the garlic, bay leaf, and thyme. Serve.