December 11, 2023

Recipe: Roasted Brussels Sprouts With Hazelnuts and Dates

You’ll turn Brussels sprouts haters into converts with this delicious dish

roasted brussel sprouts in bowl with chopped dates and hazelnuts

Roast your Brussels sprouts, and then add rich hazelnuts, savory garlic and sweet dates, and you’ve got an amazing flavor combo — plus a whole lot of nutrition. If there are Brussels sprouts haters at home, they’re going to convert.


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  • 1/3 cup hazelnuts
  • 1 1/4 pounds Brussels sprouts, halved
  • 2 cloves garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 pitted Deglet Nour dates, chopped
  • 1 teaspoon grated lemon zest


  1. Heat the oven to 350 F.
  2. Put the hazelnuts on a rimmed sheet pan and bake until crisp and fragrant, about 10 minutes. Pour the hazelnuts into a clean dishtowel, wrap up, and let cool. Rub away the skins. Coarsely chop.
  3. Increase the oven heat to 425 F.
  4. On a rimmed sheet pan, toss together the Brussels sprouts, garlic, oil, salt and pepper. Spread into a single layer. Roast until the Brussels sprouts are tender and golden brown, 18 to 22 minutes.
  5. Stir in the hazelnuts, dates and lemon zest and serve.

Ingredient health benefits

Nutrition information (per serving)

Makes 4 servings

Calories: 218
Total fat: 13 g
Saturated fat: 1.5 g
Protein: 7 g
Carbohydrate: 24 g
Dietary fiber: 8 g
Sugar: 11 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 182 mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness.


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