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Shaved Chili Brussels with Cashews and Dates

Anyone else out there remember cringing at the idea of eatingt b-sprouts as a kid?? I have vivid memories of a friend’s mom forcing us to choke down the steamed, flavorless, green globes before we could go outside to play. Never would I have guessed that they would become my all-time favorite veggie to cook. The husband claims that Brussels sprouts with bacon single handedly changed his mind about vegetables as a whole.

A few weeks ago we visited Salt Lake City and treated ourselves to some amazing meals. At The Copper Onion had an amazingly simple yet, mind-blowingly delicious Brussels Sprouts dish. We loved that they shaved the sprouts rather than cooking them whole. When we returned I stopped at the Farmer’s Market and my favorite vendor had gorgeous, three feet tall stocks that I couldn’t pass up. This recipe is slightly more involved than the simple one we had in Salt Lake, but for Thanksgiving this will make an amazing side dish that your guests will gawk over.

What You Need:

1 Lb shaved Brussels Sprouts (about 4 cups) I recommend using the slice blade on your food processor or if you prefer to do it by hand, a mandolin. 

¼ C good quality olive oil, divided

3 cloves garlic, thinly sliced

1 medium shallot, thinly sliced

4 large Medjool dates, pitted and chopped

⅛ C Korean Chili flakes or mild chili powder

⅓ C cashews, chopped

1 T honey

Pinch of red pepper flakes

3 T tarragon or red vinegar, divided

Handful of chopped cilantro

Salt and pepper to taste

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How It's Done:

Preheat a 12” cast iron skillet over medium-high heat. Add in 2 T olive oil. Once your oil is heated through (about a minute) add in your garlic and shallots. Let them hang out over medium heat for 1-2 minutes until they are translucent and fragrant, but not browned. Add 2 more tablespoons olive oil and the brussel sprouts and dates. Season liberally with chili flakes, salt and vinegar. Cook over medium high heat until sprouts are slightly browned. Meanwhile preheat a small saute pan over medium-high heat. Add in your cashews and saute until lightly browned. Ladle honey, a pinch of salt and red pepper flakes into the pan. Cook another minute over medium heat the transfer the sprouts into a serving dish and top with the cashews and honey. Garnish with chopped cilantro.