Roasted Brussels sprouts are fantastic on their own, but adding balsamic vinegar, dates, and cashews adds sweetness, tartness, and crunch.
The dates add sweetness and are a great source of vitamins and minerals, including B vitamins, vitamin K, calcium, iron, magnesium, potassium, zinc, and manganese. In addition to their vitamin and mineral content, dates are rich in health-protective antioxidants.
Roasted Brussels Sprouts
Brussel sprouts roasted with balsamic vinegar, dates, and cashews.
Equipment
- 1 10-inch cast iron skillet or sheet tray
Ingredients
- 1 pound Brussels sprouts
- 5 dates
- 1/2 cup cashews
- 2 tbsp avocado oil
- 1/3 cup balsamic vinegar
- 1/3 cup water
Instructions
- Preheat oven to 425° and place cast iron in to heat up.
- Trip the ends from the Bussels and cut them in half.
- In a bow,l toss the Brussels with 1 tbsp avocado oil, fresh ground pepper, and about 2 good pinches of kosher salt.
- Remove the cast iron from the oven and add 1 tbsp avocado oil or clarified butter and the Brussels in a single layer, I like to place mine cut side down.
- Roast 15 minutes
- While Brussels are roasting in a small skillet over medium-low heat add one chopped date, balsamic, and water, and simmer while Brussels roast
- Chop the remaining 4 dates, and roughly chop the 1/2 cup cashews.
- When the 15 minutes are up, add the Brussels back to the bowl and add the glaze, dates, and cashews.
- Toss and place back into the cast iron pan and roast for an additional 15 minutes.
Tried this recipe?Let us know how it was!