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.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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
- 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.
Makes 4 servings
Each serving contains:
Total fat 13g
Saturated fat 1.5g
Dietary fiber 8g
Added sugar 0g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness