Roast your Brussels sprouts and 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 haters at home, they’re going to convert.
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Ingredients
1/3 cup hazelnuts
1¼ pounds Brussels sprouts, halved
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 pitted Deglet Nour dates, chopped
1 teaspoon grated lemon zest
Directions
- Heat the oven to 350°F.
- 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.
- Increase the oven heat to 425°F.
- 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.
- Stir in the hazelnuts, dates, and lemon zest and serve.
Nutrition information
Makes 4 servings
Each serving contains:
Calories 218
Total fat 13g
Saturated fat 1.5g
Protein 7g
Carbohydrate 24g
Dietary fiber 8g
Sugar 11g
Added sugar 0g
Cholesterol 0mg
Sodium 182mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
