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Use whole dates and chop them for this recipe, preferably Medjool dates if you can find them. They are actually fresh fruit, so look for them in the cold produce section. Pre-chopped dates sometimes have a coating on them and they are dried. You want plump, chewy dates.
Total roasting time for the brussels sprouts will depend upon their size. You want the insides to be creamy and mushy - in a good way! And don't worry about them getting too dark, once you reduce the heat to 350 degrees F, the caramelization will pretty much stop, and you'll just be bringing the insides to the desired texture.
Cooking InstructionsHide images
Preheat oven to 450 degrees F (230 degrees C).
Wash and drain Brussels Sprouts (10 cups), trim off the bottom stems.
Place sprouts on a baking sheet and drizzle with the Olive Oil (2 Tbsp) and a pinch or two of Kosher Salt (to taste). Mix them all together so they are evenly coated and bake for 15 minutes.
Remove the sheet pan from the oven and shake so the sprouts move around a bit, and place back into the oven for 5-10 minutes until they are beginning to get very dark.
Reduce the heat to 350 degrees F (180 degrees C) and continue to cook for another 10-15 minutes, until the sprouts are fork-tender and have a creamy, soft center. (Mushy in a good way.)
While the brussels sprouts roast, chop the Medjool Dates (2/3 cup) into ¼-inch pieces. You want them to be about the size of plump raisins.
Heat the Unsalted Butter (3 Tbsp) in a small skillet over medium heat. When it begins to foam, add the dates and Pistachios (1/3 cup). Cook for 3-4 minutes until the pistachios are browned and toasted and your whole kitchen smells like date butter!
With a spider or a slotted spoon, remove the dates and pistachios to drain on a paper towel. Reserve the butter in the skillet and set aside. Do not discard the butter! We are using it in the sauce!
Once cool, transfer the pistachio/date mixture to a bowl, add a pinch of Kosher Salt (1 pinch) and the zest from Lime (1) and stir to combine.
After the topping is ready, whisk together the Honey (2 1/2 Tbsp), Lime Juice, and Water (1 Tbsp) and set aside.
Just before the brussels sprouts come out of the oven, heat the leftover butter in the skillet over medium heat. Add the honey-lime mixture to the skillet and bring to a simmer. Allow it to reduce slightly.
As soon as the sprouts come out of the oven, pour the honey-lime glaze over them and mix together so all of the sprouts are coated.
Transfer the roasted sprouts to a serving dish and top with the pistachio/date mixture and serve.