Prep time: 8 minutes | Cook time: 25 minutes | Serves 4 to 6
This recipe is a total game-changer for brussels sprout fans. Savory and sweet with a bit of crunch and all of that slow roasted brussels-y flavor you know and love.
1 (10-ounce) package shaved Brussels sprouts (see Pro-tip)
2 cups pitted dates, torn into quarters
3 tablespoons grapeseed or safflower oil
1 teaspoon coarse salt
1 teaspoon black pepper
6 cloves garlic, peeled and sliced
1. Preheat the oven to 400°F. In a 9 x 13-inch baking dish combine the Brussels sprouts and dates with the oil, salt, and pepper. Toss to make sure all the pieces of dates and Brussels sprouts are covered evenly. Sprinkle the garlic on top.
2. Roast for 20 minutes or until the garlic has caramelized and the dates and Brussels sprouts have browned on top.
Pro-tip: If you cannot find shaved Brussels sprouts, take the Brussels sprout and cut from top to bottom; lay flat and then slice thin shreds as if it were an onion.
From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.