Pineapple Glazed Brussels Sprouts with Chorizo and Dates

Pineapple Glazed Brussels Sprouts with Chorizo and Dates Pineapple Glazed Brussels Sprouts with Chorizo and Dates Appetizer Pineapple Glazed Brussels Sprouts with Chorizo and Dates Pineapple Glazed Brussels Sprouts with Chorizo and Dates thumbnail Preparation Time: 10 minutes Total time: 40 minutes 4 Servings Ingredients: 1 pound brussels sprouts (uniform in size), stems cut, yellow outer leaves removed, 2 tablespoons olive oil, kosher salt, to taste, freshly ground black pepper, to taste, 4 ounces Spanish chorizo, diced, 1 cup DOLE® Pineapple Juice, 1/3 cup apple cider vinegar, 1 teaspooon adobo sauce from canned chipotle chilies, 2 garlic cloves, minced, 1/2 cup DOLE Chopped Dates, 1/3 cup chopped toasted hazelnuts, Instructions: Step 1:

Preheat oven to 400°F. 

Step 2: Cut brussels sprouts into quarters.  Line rimmed baking sheet with aluminum foil.  Toss together brussels sprouts and oil until coated. Sprinkle generously with salt and pepper.  Bake 15 to 20 minutes, until lightly browned. Step 3:
Meanwhile, heat medium saucepan over medium-high heat; add chorizo.  Cook 5 minutes or until crispy.  Remove chorizo for later use, discard any fat.  
Step 4:
To saucepan, add pineapple juice, apple cider vinegar, adobo sauce, and garlic.  Bring to boil; reduce by about 3/4.   
Step 5: After brussels sprouts have baked 15 to 20 minutes, pour pineapple juice mixture over brussels sprouts; toss well to combine.  Bake an additional 5 minutes.  Add chorizo and dates; bake 5 more minutes. Season with salt and pepper, to taste. Step 6: Transfer mixture to 4 bowls.  Sprinkle with hazelnuts.
Prep Time 10 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts

About

Pineapple Glazed Brussels Sprouts with Chorizo and Dates

Ingredients 11

Ingredients

1 pound brussels sprouts (uniform in size), stems cut, yellow outer leaves removed
2 tablespoons olive oil
  kosher salt, to taste
  freshly ground black pepper, to taste
4 ounces Spanish chorizo, diced
1 cup DOLE® Pineapple Juice
1/3 cup apple cider vinegar
1 teaspooon adobo sauce from canned chipotle chilies
garlic cloves, minced
1/2 cup DOLE Chopped Dates
1/3 cup chopped toasted hazelnuts

Steps

STEP1

Direction

Preheat oven to 400°F. 

STEP2
Ingredients

1 pound brussels sprouts, (uniform in size), stems cut, yellow outer leaves removed
2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste

Direction

Cut brussels sprouts into quarters.  Line rimmed baking sheet with aluminum foil.  Toss together brussels sprouts and oil until coated. Sprinkle generously with salt and pepper.  Bake 15 to 20 minutes, until lightly browned.

STEP3
Ingredients

4 ounces Spanish chorizo, diced

Direction

Meanwhile, heat medium saucepan over medium-high heat; add chorizo.  Cook 5 minutes or until crispy.  Remove chorizo for later use, discard any fat.  

STEP4
Ingredients

1 cup DOLE® Pineapple Juice
1/3 cup apple cider vinegar
1 teaspoon adobo sauce (from canned chipotle peppers)
2 garlic cloves, finely minced

Direction

To saucepan, add pineapple juice, apple cider vinegar, adobo sauce, and garlic.  Bring to boil; reduce by about 3/4.   

STEP5
Ingredients

1/2 cup Dole Chopped dates

Direction

After brussels sprouts have baked 15 to 20 minutes, pour pineapple juice mixture over brussels sprouts; toss well to combine.  Bake an additional 5 minutes.  Add chorizo and dates; bake 5 more minutes. Season with salt and pepper, to taste.

STEP6
Ingredients

1/3 cup chopped toasted hazelnuts

Direction

Transfer mixture to 4 bowls.  Sprinkle with hazelnuts.

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