Date Sweetened Balsamic Glazed Brussels Sprouts
These brussels sprouts are smothered in a naturally sweetened balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color, caramelized to perfection with a few crunchy bits.
Servings: 8 cups
- 2 pounds brussels sprouts
- 2 Tablespoon olive oil
- 1/4 cup balsamic vinegar
- 2 pitted and chopped medjool dates + about 1/3 cup of water to soften
- 3 tablespoons reserved soaking water
- 3 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
Preheat oven to 425° F.
Place chopped dates into a small bowl and add just enough water to cover them. Soak for about 10-20 minutes to soften the date pieces. Remove date pieces from water using a slotted spoon and reserve the soaking water.
Add olive oil, balsamic vinegar, garlic, date pieces, 3 Tablespoons reserved water, sea salt, and pepper into a blender and blend until smooth. You can also use an immersion blender for this step.
Trim stems and remove any wilted outer leaves from brussels sprouts. Chop brussels sprouts in half and place in a bowl. Pour glaze over sprouts and toss to cover. Spread sprouts in a single layer on a parchment lined baking sheet or directly on a baking stone. Make sure they’re in a single layer — you may need two baking sheets.
Roast for about 20-25 minutes, stirring once half way through roasting. They’re done when golden brown and crisp-tender. Remove from oven and serve hot.
Serving: 2cups | Calories: 204kcal | Carbohydrates: 32g | Protein: 8g | Fat: 7g | Fiber: 10g | Sugar: 15g