Roasted brussels sprouts with date syrup and walnuts are a sweet & savory side dish to serve with any meal. They’re crispy, simple to make and full of flavor.
Date Syrup & Walnut Roasted Brussels Sprouts
Roasted brussels sprouts are one of my favorite vegetable side dishes during the fall months. These crispy brussels sprouts are tossed in olive oil, date syrup, walnuts and salt and baked until brown.
I love this sweet & savory side dish with a side of my slow-roasted lemon dill salmon or harissa lentil burgers. They’re perfect for your next holiday get together, or as a simple side dish to you weeknight meal.
With Rosh Hashanah (the Jewish new year) just a few days away, I’ve been narrowing down my menu full of sweet dishes to serve for our meals. I love the added caramelization the date syrup adds to this recipe, which pairs so well with the crunchy, salty walnuts.
How to make roasted brussels sprouts with date syrup and walnuts
- Trim and slice your brussels sprouts
- Toss them in a bowl with olive oil, date syrup, walnuts and salt
- Transfer them to a greased sheet pan and roast them for about 35 minutes in a 400 degree oven, until they start to brown and crisp
- Garnish with cinnamon infused date syrup and flakey salt and enjoy with your favorite main course!
Tips to making the best brussels sprouts:
- use an extra virgin olive oil for the best quality and taste
- make sure to trim off any black parts of the brussels sprouts
- spread them apart on the sheet pan and don’t overcrowd! this is key to getting them crispy. I also preheat the sheet pan while the oven preheats
This recipe comes together so quickly, and is made with only a handful of ingredients.
This simple side dish is going to be on repeat all season, and I can’t wait for you all to try it!
Other veggie recipes you’ll love:
Harissa Roasted Carrots
Za’atar Roasted Cauliflower
Roasted Cabbage with Tahini Yogurt
Date Syrup & Walnut Roasted Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 tbsp olive oil
- 1/3 cup raw walnuts, chopped
- 1 1/2 tbsp date syrup
- 1/2 tsp salt
- 1/4 tsp cinnamon
- Flakey salt, to top
Directions
- Preheat the oven to 400 F. I like to preheat my sheet pan in the oven while preparing the brussels sprouts.
- Trim the ends off of he brussels sprouts then slice them in half. Add them to a bowl with the olive oil, 1 tbsp of the date syrup, the chopped walnuts and salt. Toss together to combine.
- Lightly drizzle olive oil over the preheated sheet pan and add the brussels.
- Bake for 30-35 minutes on the top rack, until crisp- no need to flip. Once ready, transfer to a serving plate.
- Combine the remaining 1/2 tbsp of date syrup with 1/4 tsp cinnamon and drizzle that over the brussels with a pinch of flakey salt when ready to serve.
- Serve warm and enjoy with your favorite main course.
Absolutely delicious and a simple straightforward recipe. I did sub maple syrup but otherwise followed recipe to a T. I’ll be saving this one. Thanks!