Charred Brussels Sprouts with Za’atar and Date Syrup

This vegan recipe for Brussels sprouts is cooked in a cast iron skillet and charred to perfection. They are seasoned with Za’atar and topped with date syrup and pomegranate seeds (arils). A simple dish with a perfect balance of flavors, enjoy these as a snack or as a side with your main course.

This recipe comes to us from Anusha of @yummyyatra.

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Ingredients:

• 1 lb. Brussels sprouts, trimmed and halved
• 3 cloves of garlic, minced
• 4 tbsp. olive oil for charring the Brussels sprouts + 1 tbsp. olive oil for garlic
• 1 tbsp. Z’aatar
• Salt, to taste
• 2 tbsp. date syrup
• 1/4 cup pomegranate seeds (arils)

Directions:

1. Toss the Brussels sprouts with some salt and set aside.

2. Heat a large cast iron skillet to medium with 4 tbsp. of olive oil and add the Brussels sprouts by arrange them cut-side down

3. Cook the Brussels sprouts without moving them, until they are charred. It takes about 7-10 minutes

4. With the help of tongs, flip them and cook them for 5-7 minutes on the other side

5. Transfer the Brussels sprouts to a bowl and set aside.

6. In the same skillet, on medium heat, add 1 tsp of olive oil and sauté the garlic until fragrant and slightly brown

7. Now add the charred sprouts to the skillet, reduce heat to medium-low and toss them with the garlic.

8. Stir in the Za’atar. Turn off heat and transfer to a serving bowl.

9. Drizzle the date syrup and pomegranate seeds (arils) just before serving. Enjoy!