Roasted Brussels Sprouts With Dates, Walnuts And Pomegranates
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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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Prep time 15mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.