This recipe looks a little strange, but is really delicious. The dates and pecans add flavor and texture - it will even convert people who think they don't like Brussels sprouts.
The picture to the right is of the dish after being reheated as leftovers. I forgot to photograph it the first time out of the oven when it was much prettier. However, the reheated leftovers tasted really good too.
Brussels sprouts are members of the cabbage family, so they contain all the estrogen-balancing and colon-health nutrients that cabbage and kale do. They are also good sources of folate, Vitamins C and K, fiber and omega-3 fatty acids. Plus they are adorable.
If you want to try Brussels sprouts but this recipe is too complex, click here to see my simple recipe for Brussels sprouts with lemon.
These tiny vegetables are delicious when prepared simply, but are strong enough to handle big flavors. They're definitely worth adding to the week's menu.
Roasted Brussels Sprouts and Squash with Dates and Pecans
10 oz Brussels sprouts
10 oz butternut squash or other winter squash
1/2 cup pecans
1/4 cup dates
2 sprigs fresh rosemary
1/2 tsp salt
1/2 tsp pepper
1 tbsp dijon mustard
2 tbsp oil
2 tbsp apple cider vinegar
1 large clove garlic
1/4 tsp dried chili flakes
Preheat the oven to 375°F.
Cut any faded outer leaves off the Brussels sprouts and cut them in half through the stem end. Put them in a large bowl.
Peel the squash and dice it in 1/2 inch pieces. Add to the Brussels sprouts.
Chop the pecans. Take the pits out of the dates and cut them with scissors into bite-sized pieces. Add both to the bowl.
In a smaller bowl, whisk together the chopped rosemary, salt, pepper, dijon, oil, vinegar, minced garlic, and chili flakes. Pour this over the vegetables and mix until well combined.
Pour the mixture onto a baking sheet and spread it out. Bake 40-45 minutes, stirring once or twice during the cooking.
Serves 4
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