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–+ servings

Roasted Brussels Sprouts

Brussel sprouts roasted with balsamic vinegar, dates, and cashews.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish, vegetable
Cuisine American
Servings 3 people

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.
Keyword brussel sprouts,, roasted brussel sprouts
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