Charred Brussels sprouts with bacon & dates from Gjelina: Cooking from Venice, California (page 190) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on February 26, 2024

    Delicious. The charring is very important here. Because it is done stovetop, you cannot make a large batch of it —you have to set each sprout half cut-side down for 7 minutes. You end up being limited by the circumference of your skillet. I wonder if they could be charred in the oven, then finished stove-top? I will make again and try it that way. We would definitely like to have had more! The bacon and dates did what bacon and dates do——add a lot of salt, fat, smokiness, and sweetness. What could be wrong with that? Yum!

  • pattyatbryce on March 24, 2022

    Definite make again.

  • KatieK1 on February 24, 2022

    Big success. Bacon cooked a lot faster than the recipe said it would but used the visual clues instead. Our apartment smells wonderful!

  • Kduncan on April 02, 2018

    First time I cooked this they turned out great, when I had to make a large batch for an event, and couldn't fit all the brussel sprouts in the pan, it turned out a lot worse due to over charring some brussel sprouts. At the end the second time the brussel spouts got much more soggy from the chicken stock did they did the first time, not exactly sure what went wrong.

  • HalfSmoke on July 20, 2017

    Wow! First recipe we've cooked from this book and it was a grand slam! Highly recommended.

  • Hannaha100 on November 13, 2016

    I made a vegan version with coconut bacon but not sure I liked it enough to bother again. I did really like this method of charring sprouts and would definitely do that again. As Barb_N commented needs lots of pan space. I only made half the amount but needed biggest pan.

  • Barb_N on November 08, 2016

    Make This Now! That was the bookmark I used, and I urge any Brussels sprouts lover or sceptic to try these. The recipe is quick and easy but results in a nuanced dish with great flavor. I used dried dates (I've had fresh dates from the Asian market and wonder if that is what he really intends). I had to use two pans for charring the sprouts in order to cook them in a single layer. I will definitely make this again.

  • Emily Hope on October 31, 2016

    Oh, man, were these brussels sprouts delicious--sweet from the dates and savory from the bacon. I used some diluted leftover pan drippings from a roast chicken rather than chicken stock, which I'm sure boosted the flavor, but I'd imagine they'd be good either way. Will definitely repeat.

  • nadiam1000 on December 30, 2015

    Easy and delicious way to serve Brussels sprouts. I used medjool dates - not fresh ones so they did not incorporate quite as well in the sauce; however small bits of date in the sauce did not deter. The vinegar adds a nice tang to balance the sweetness. I am not a generally a huge lover of bacon in recipes but it works well here. Definitely a keeper and this will be repeated.

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