Roasted Brussels Sprouts With Dates, Walnuts And Pomegranates


A Note from Feedfeed

Brussels Sprouts are a staple Thanksgiving side dish. Take it up a notch with the addition of sticky dates, walnuts and pomegranates. Those ingredients get tossed in a olive oil dressing made with red chili flakes, smoked paprika, and zata’ar.

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  • Recipe Card



Prep time 15mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 1/2 pounds Brussels sprouts, halved
  • 2 teaspoons zataar
  • 1 teaspoon smoked paprika
  • 1 teaspoon red chilli flakes
  • 1 teaspoon Far East Blend
  • 1 teaspoon date syrup
  • 2 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • 3/4 cup dates, chopped
  • 3/4 cup toasted walnuts, chopped
  • 1/2 cup pomegranate seeds 


  • Step 1

    Preheat oven at 400F.

  • Step 2

    In a small sheet pan, toss all the ingredients, except the dates, walnuts, pom seeds together, lay them face down on the sheet pan.

  • Step 3

    Put it in the oven for about 30 minutes, shake them around half way through. They should be charred after 30 minutes.

  • Step 4

    Put them in a large bowl, toss the walnuts, dates and pom seeds and your salad is ready.