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Roasted Brussel Sprouts with Walnuts and Dates


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  • 1 lb. (500g) Brussels Sprouts, trimmed and sliced in half
  • 1 T olive oil
  • ¼ tsp each salt and pepper
  • ½ cup walnut pieces
  • 1/3 cup thinly sliced pitted dates
  • 2 T liquid honey
  • 2 T red wine vinegar
  • ¼ cup thinly sliced green onions
  • 1 T finely chopped fresh thyme
  • 1 tsp lemon zest



Step 1

Preheat oven to 400. Mix sprouts, olive oil, salt and pepper together in a 9 x 13 in. baking dish. Spread in a single layer and roast for 20 minutes, gently mixing now and then to promote even cooking. Add walnuts and return pan to oven for 3-4 minutes. Transfer sprouts to a serving bowl; mix in dates, honey, vinegar, onions, thyme and lemon zest and serve.

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