Instructions

Prep the Brussels Sprouts
1. Bring a large pot of salted water to a boil.
2. Remove and discard the tough outer leaves of the Brussels sprouts. Trim the root ends.
3. Add the sprouts to the boiling water and cook for 5–6 minutes, or until tender when pierced with a knife.
4. Transfer the sprouts to an ice water bath to stop the cooking process.
5. Once cooled, drain on a clean towel and cut in half through the root end.

Prepare the Kumquats & Dates
1. Slice kumquats into thin 1/16-inch rings.
2. Place them in a small saucepan with 2 cups cold water.
3. Bring to a rapid boil, then drain and rinse. Repeat two more times to remove bitterness.
4. After the third boil, add sugar, orange juice, and sherry vinegar to the pan with the kumquats.
5. Simmer gently until the liquid reduces to a syrupy consistency. (This mixture is so good; it can be enjoyed on its own!)

Caramelize & Sauté the Brussels Sprouts
1. In a cold 8-inch sauté pan, add the butter.
2. Heat slowly until the butter browns lightly.
3. Add the Brussels sprouts, bay leaf, thyme, garlic, and chili flakes.
4. Sauté until the sprouts turn golden brown.
5. Season with salt and black pepper to taste.

Combine & Serve
1. Add the caramelized kumquats and dates to the pan.
2. Sauté for 1 more minute, then remove from heat.
3. Discard the bay leaf and thyme sprigs before serving.
4. Plate and serve warm.