Roasted Brussels Sprouts with Walnuts and Dates


Preheat oven to 400°


⅓ cup dried pitted dates, thinly sliced

2 Tbsp liquid honey

2 Tbsp red wine vinegar

¼ cup green onions, finely sliced

1 Tbsp chopped fresh thyme

1 tsp fresh lemon zest

1 lb fresh Brussels sprouts

1 Tbsp olive oil

salt and pepper

½ cup walnut pieces

Serves 4


Combine the dates, honey, vinegar, onions, thyme and lemon zest in a small bowl. Reserve.

Trim the Brussels sprouts and slice them in half. Mix with the olive oil and salt and pepper in a 9x13 in baking dish. Spread into a single layer and roast for 20 minutes, gently mixing now and then to promote even cooking.

Add walnuts and return to the oven for 3-4 minutes.

Transfer sprouts to a serving bowl; mix in the date and honey mixture and serve.

Source: Sobey’s Inspired Magazine, Spring 2010