Before I start I’d like to get something out of the way and say that this post is not sponsored. I truly love the product I used in this recipe and genuinely think it’s remarkable.
As you probably already figured by now, I am not much of a blogger. I lack discipline, consistency, niche and so many other things to be considered a true blogger. I am more of an Instgramer who feels like sharing a recipe once in a while here and there. And I am okay with that. Instagram inspires me. It provides a platform to express myself and, most importantly, it connects me with incredibly talented and inspiring people, with whom, even an extreme introvert as myself, was able to conceive a few true friendships.
This past year was one of the most difficult in my life, but fate isn’t wickedly cruel, if you look at things objectively. It always compensates hardship and losses with gains in something else. Now, looking back and summarizing the year that is about to end, I realize how rich it was in terms of gaining new precious human connections. And I am truly grateful for that! What I am most happy about is that thanks to Instagram I finally (!) I started discovering local people and connecting with like-minded community of creators in real life. With that said, I’d like to enter 2018 with an intention of strengthening and fostering those friendships and connection that I acquired so far and with a hope of gaining some precious new ones.
Dear amazing people of my life, if you read this, I want you to know how grateful I am to each and every one of you for being a part of my reality. For your friendship. For your support. For your advice. For your inspiration. For your ear. For your voice. For your big understanding and compassionate heart. I am so lucky to have you all — my old and my new friends.
Okay, back to food-talk :).
I got this wonderful syrup as a present this holiday season, which, by the way, was an freakish materialization of something I thought about a few months before. Back in Spring, while eating dates like bonbons (yes, I do that sometimes… a lot) I thought, why the hell hasn’t anyone yet came up with a sweetener made out of these heavenly sweet fruit?! And a few short months later, through a weird entangled web of coincidences and human connections I actually came across a genius woman who made a reality this amazing sweetener call Just Date Syrup, and I am proud to say that she is a local SF Bay Area genius.
So far, I baked with it, I used it raw on toasts, pancakes and salad dressings, and now I’m trying to incorporate it in some of my favorite recipes ever. This brussels sprouts appetizer is one of those all time favorites and Just Date Syrup worked perfectly substituting white sugar in it.
First time I tried these Brussel sprouts was back in Boston, in my favorite neighborhood trendy restaurants. I fell in love with the taste of this absolutely unique dressing that was drizzled over roasted to crispiness brussels sprouts. I came home and immediately started searching the web for a similar recipe. As I suspected, I wasn’t the only one falling head over heals with this taste. Apparently, it was an adaptation of an infamous dish from Momofuku chain of restaurants of equally infamous David Chang and all respectable and trendy restaurants and gastro pubs had already incorporated a similar dish into their menus.
I must warn you, the combination of nearly blackened roasted brussels sprout and the fish sauce vinaigrette is highly addictive. Its perfectly balanced sweet and sour qualities will be imbedded in your taste buds memory forever. I promise!
As I had recently discovered, purple brussels sprouts work even better in this recipe as they are more dense and therefore roast better. But regular green brussels sprouts work just as well, in case you cannot get your hands on purple ones.
I really hope you try this wonderful recipe and I hope even more, you will give a try to Just Date Syrup. It is a wonderful, tasty and health-beneficial product that deserves to be known and used by all!
Happy Holidays to you and Happy and Healthy New Year ahead!
- 2 lb purple brussels sprouts, trimmed, halved lengthwise
- 3 tbsp canola oil
- ¼ tsp crushed red pepper flakes
- Malden salt and freshly ground black pepper
- ¼ cup pomegranate vinegar
- 4 Tbsp Just Date syrup
- 1 Tbsp olive oil
- 1 Tbsp fish sauce
- 1 Tbsp reduced-sodium soy sauce
- 1 garlic clove, minced
- 2 Tbsp cilantro, finely chopped
- Preheat oven to 400°. Toss brussels sprouts with canola oil, red pepper flakes, salt and pepper in a large cast iron skillet or a rimmed baking sheet. Roast, tossing halfway through, until softened and cut sides are brown, 20–25 minutes.
- Whisk vinegar, date syrup, fish sauce, soy sauce, olive oil and garlic in a large bowl. Add brussels sprouts and toss to coat; transfer to a serving platter. Top with cilantro.