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Roasted Brussels Sprouts with Walnuts & Dates
Makes 4
By Sobeys



  • Preheat oven to 400°F (200°C). (If using frozen Brussels sprouts, place in bowl of cold water 5 min. to partially thaw for easier slicing. Drain and proceed with recipe.) Trim sprouts; slice in half.
  • Place sprouts in 13 x 9-in. (3-L) baking dish. Mix with olive oil, salt and pepper. Spread in single layer. Roast 20 min., gently stirring occasionally to promote even cooking.
  • Add walnut pieces and return baking dish to oven for 3 to 4 min. to toast nuts. Transfer sprout mixture to serving bowl. Mix with dates, honey, vinegar, green onions, thyme and lemon zest to serve.


  1. 1 lb (500 g) fresh or frozen Compliments Brussels Sprouts
  2. 1 tbsp (15 mL) olive oil
  3. 1/4 tsp (1 mL ) each salt and pepper
  4. 1/2 cup (125 mL) walnut pieces
  5. 1/3 cup thinly (75 mL) sliced dried pitted dates
  6. 2 tbsp (30 mL) honey
  7. 2 tbsp (30 mL) red wine vinegar
  8. 1/4 cup finely (60 mL) sliced green onions
  9. 1 tbsp (15 mL) finely chopped fresh thyme
  10. 1 tsp (5 mL) lemon zest