Roasted golden brussels sprouts with sticky dates
A recipe to convert the most hardline brussels sprout hater.
- Duration
- Up to 40 mins
- Serves
- 8
Ingredients
- 500g brussels sprouts, trimmed and cut in half lengthwise
- olive oil
- sea salt and freshly ground black pepper
- a small handful of pitted medjool dates, chopped
- 2 tablespoons sherry vinegar
Prep the sprouts
Wash 500g brussels sprouts well. Trim the stem ends and remove any outer leaves. Cut in half from stem to top.Cook the sprouts
Place the brussels sprouts in a roasting tray flat side down in a single layer, sprinkle with a tablespoon of olive oil and a couple pinches of salt, cover the tray with foil, transfer to the oven and roast for 10 minutes. Remove from the oven, turn the sprouts over with a spatula and put them back for a further 10 minutes. They are ready when they are tender inside, and crisp and golden on the outside.
Make the sticky dates
In a small saucepan, heat a small handful of chopped pitted dates, 2 tbsp vinegar and a good drizzle of oil over medium heat. Pour over the roasted sprouts and bring to the table in a bowl for everyone to eat like candy.
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