Use code SIDECHEF for $10 off your first shoppable recipe order.
RECIPE
11 INGREDIENTS13 STEPS45MIN

Roasted Brussels Sprouts with Pistachios, Dates, and Lime

Love This Recipe?

59 Saved

Fine Foods Blog

Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
GO TO BLOG

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by
Middle Eastern flavors make for a new and different way to roast brussels sprouts in this easy recipe!
45MIN
Total Time

Fine Foods Blog

Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Roasted Brussels Sprouts

10 cups
2 Tbsp
to taste

Pistachio Date Topping

1/3 cup
Pistachios
shelled
2/3 cup
Chopped  Medjool Dates
1
Lime , zested
1 pinch

Honey-Lime Glaze

2 1/2 Tbsp
2 Tbsp
Freshly Squeezed  Lime Juice
1 Tbsp
Water

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
278
FAT
13.7 g
PROTEIN
6.9 g
CARBS
38.2 g

Author's Notes

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 Instructions

HIDE IMAGES
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Wash and drain Brussels Sprouts (2 pound), trim off the bottom stems.
Step 3
Place sprouts on a baking sheet and drizzle with the Olive Oil (2 tablespoon) and a pinch or two of Kosher Salt (to taste). Mix them all together so they are evenly coated and bake for 15 minutes.
Step 4
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.
Step 5
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.)
Step 6
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.
Step 7
Heat the Unsalted Butter (3 tablespoon) 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!
Step 8
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!
Step 9
Once cool, transfer the pistachio/date mixture to a bowl, add a pinch of Kosher Salt (1 pinch) and the Lime (1), and stir to combine.
Step 10
After the topping is ready, whisk together the Honey (2 1/2 tablespoon), Lime Juice (2 tablespoon), and Water (1 tablespoon) and set aside.
Step 11
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.
Step 12
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.
Step 13
Transfer the roasted sprouts to a serving dish and top with the pistachio/date mixture and serve.

Rate & Review

Tap to Rate:

Leave a comment

Similar Recipes

VIEW MORE TAGS
59 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
278
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
15.0 mg
5%
Carbohydrates
38.2 g
14%
Fiber
7.9 g
28%
Sugars
24.2 g
--
Protein
6.9 g
14%
Sodium
38.7 mg
2%
Vitamin D
--
--
Calcium
86.1 mg
7%
Iron
2.6 mg
14%
Potassium
807.5 mg
17%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from