Roasted Brussels Sprouts with Dates and Almonds

Roasted Brussels Sprouts with Dates and Almonds is a great side dish that goes well with chicken, turkey, fish, and more.

Ingredients:

1/4 cup thinly sliced ​​almonds
700 grams Brussels sprouts (cut off the ends and cut the sprouts in half)
3 tablespoons extra virgin olive oil
Salt
Freshly ground pepper
1/4 cup thinly sliced ​​shallots (also known as shallots or shallots)
2 tablespoons apple cider vinegar
1/2 teaspoon orange zest
1/2 teaspoon chopped fresh thyme
1/3 cup thinly sliced ​​pitted dates

Directions:

1. Preheat oven to 175°C (rack in the middle of the oven). Spread the almonds on a small baking sheet and roast until golden brown and nutty (8-10 minutes).
2. Increase the oven temperature to 230°C. Place the halved Brussels sprouts on a large baking sheet and drizzle with olive oil. Season with 3/4 teaspoon salt and sprinkle generously with freshly ground pepper. Toss until the sprouts are completely coated in oil. Then spread them out in a single layer (cut side down).
3. Place the Brussels sprouts on the middle rack of the oven and roast until browned (15 minutes). Remove from the oven and stir in the shallots. Turn off the oven and return the Brussels sprouts to the oven. Place in hot oven until shallots are softened and beginning to brown (about 5 minutes).
4. Make dressing: In a small bowl, combine apple cider vinegar, orange zest, and thyme. Season with a pinch of salt and ground pepper; toss with a fork. Set aside.

5. Place cooked Brussels sprouts in a large serving bowl and toss with dates, almonds, and dressing. Season again with salt and pepper to taste.

Yield: 6-8 servings
Recipe: themediterraneandish.com