Roasted Brussels Sprouts with Walnuts & Dates
Prep Time
Serves
Cooking Mode
1 lb fresh or frozen Compliments Brussels Sprouts
1 tbsp olive oil
¼ tsp each salt and pepper
½ cup walnut pieces
⅓ cup thinly sliced dried pitted dates
2 tbsp honey
2 tbsp red wine vinegar
¼ cup finely sliced green onions
1 tbsp finely chopped fresh thyme
1 tsp lemon zest
1 lb fresh or frozen Compliments Brussels Sprouts
1 tbsp olive oil
¼ tsp each salt and pepper
½ cup walnut pieces
⅓ cup thinly sliced dried pitted dates
2 tbsp honey
2 tbsp red wine vinegar
¼ cup finely sliced green onions
1 tbsp finely chopped fresh thyme
1 tsp lemon zest
Directions
1Preheat oven to 400°F (200°C). (If using frozen Brussels sprouts, place in bowl of cold water 5 min. to partially thaw for easier slicing. Drain and proceed with recipe.) Trim sprouts; slice in half.
2Place sprouts in 13 x 9-in. (3-L) baking dish. Mix with olive oil, salt and pepper. Spread in single layer. Roast 20 min., gently stirring occasionally to promote even cooking.
3Add walnut pieces and return baking dish to oven for 3 to 4 min. to toast nuts. Transfer sprout mixture to serving bowl. Mix with dates, honey, vinegar, green onions, thyme and lemon zest to serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
