Ingredients
2 tablespoons extra-virgin olive oil
4 medium shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1¼ cups chicken or vegetable broth
½ cup pitted and chopped dates
Sea salt and black pepper, to taste
Instructions
Serve warm.
See more at: http://www.dailybitesblog.com/2013/11/12/brussels-sprouts-shallots-dates/#sthash.z8lGJOrH.dpuf
Preparation
Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring often, for 3-5 minutes until soft. Add the Brussels sprouts and cook, stirring occasionally, for about 5 minutes.
Add the broth, reduce the heat to medium-low, cover, and cook for 6-8 minutes or until the sprouts are just tender. Stir in the dates and season to taste with salt and pepper.
