Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
Convert Brussels haters with this savory-meets-sweet flavor combination. The roasted Brussels sprouts are enhanced by hazelnuts, garlic, and dates for a delicious, nutritious dish.
Yield: 4 servings
1/3 cup hazelnuts
1¼ pounds Brussels sprouts, halved
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 pitted Deglet Nour dates, chopped
1 teaspoon grated lemon zest
- Heat the oven to 350°F.
- Put the hazelnuts on a rimmed sheet pan and bake until crisp and fragrant, about 10 minutes. Pour the hazelnuts into a clean dishtowel, wrap up, and let cool. Rub away the skins. Coarsely chop.
- Increase the oven heat to 425°F.
- On a rimmed sheet pan, toss together the Brussels sprouts, garlic, oil, salt, and pepper. Spread into a single layer. Roast until the Brussels sprouts are tender and golden brown, 18 to 22 minutes.
- Stir in the hazelnuts, dates, and lemon zest and serve.
Calories: 218, Total fat: 13g, Saturated fat: 1.5g, Protein: 7g, Carbohydrate: 24g, Dietary fiber: 8g, Sugar: 11g, Added sugar: 0g, Cholesterol: 0mg, Sodium: 182mg.