Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/4 cup sliced almonds; 1 1/2 pounds Brussels sprouts, (ends trimmed and halved); 3 tablespoons extra virgin olive oil; Kosher salt; Freshly ground pepper; 1/4 cup thinly sliced shallot; 2 tablespoons apple cider vinegar; 1/2 teaspoon orange zest; 1/2 teaspoon chopped fresh thyme; 1/3 cup thinly sliced pitted dates

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https://www.themediterraneandish.com/roasted-brussels-sprouts-with-dates-and-almonds/

Roasted Brussels Sprouts with Dates for a Sweet-Savory Holiday Side

Sweet dates, toasted almonds, shallots, and a bright orange-thyme dressing make these roasted Brussels sprouts holiday-worthy and weeknight-friendly.

Rezept

Side

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 30 Minuten

Zutaten:

1/4 cup sliced almonds
1 1/2 pounds Brussels sprouts, (ends trimmed and halved)
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper
1/4 cup thinly sliced shallot
2 tablespoons apple cider vinegar
1/2 teaspoon orange zest
1/2 teaspoon chopped fresh thyme
1/3 cup thinly sliced pitted dates

Arbeitsschritte:

Toast the almonds. Arrange a rack in the center of the oven and preheat to 350°F. Spread the almonds on a small baking sheet and bake until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate to cool.
Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place the halved Brussels sprouts on a large, rimmed baking sheet and drizzle with the olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground black pepper. Toss until evenly coated, then spread them in a single layer with the cut sides facing down.
Roast the Brussels sprouts. Roast on the middle rack until browned, 15 minutes. Remove the pan from the oven, add the shallots, and toss to combine. Turn off the oven and return the pan to the middle rack. Continue cooking in the residual heat until the shallots have softened and begun to brown, about 5 minutes.
Make the dressing. While the sprouts roast, combine the apple cider vinegar, orange zest, and thyme in a small bowl. Season with a pinch of salt and black pepper and whisk with a fork.
Combine and serve. Transfer the Brussels sprouts and shallots to a large serving bowl. Add the dates, toasted almonds, and dressing. Toss to combine, taste, and adjust the seasoning before serving.