Roasted Brussels Sprouts with Dates
This recipe came to me when I was staring at the contents of the refrigerator, hungry of course. It had been a long day and I was having some difficulties coming up with dinner ideas. So I started pulling a few random ingredients out of the fridge.
Brussels sprouts, well, I can’t go wrong with those (and usually have at least a bag or two on hand at any given time). How did I end up with three packages of dates in the fridge? Oh darn, I’m almost out of pomegranate molasses. Oh, here’s a bag of orzo I accidentally put on the wrong shelf in the pantry.
And this recipe was born. And it immediately jumped to one of my favorites. Slightly bitter Brussels sprouts paired with sweet dates and tangy pomegranate molasses … mmmhmmm.
Start with a pound of Brussels sprouts – trim the ends as needed and cut in half.
Finely chop 3 dates (pitting them first if needed). Toss the dates and the Brussels sprouts with a tablespoon of pomegranate molasses, a tablespoon or two of olive oil, a couple good pinches of salt, and pepper to taste.
Spread evenly on a sheet pan and roast at 375 degrees until the Brussels sprouts are cooked through and golden brown, about 30 – 40 minutes. Stir every 10 minutes to prevent the dates from burning and sticking to the bottom.
I served this over that stray bag of orzo I found, but this would be equally delicious over any pasta, rice, a grain such as farro, or just a big bowl of them on their own. Sprinkle some sliced toasted almonds over the top for some added crunch and enjoy!