If you do not like Brussels sprouts, you will love this recipe!
Brussels sprouts are cruciferous vegetables with tons of health benefiting and cancer fighting nutrients and they are a great addition to spring meals.
But they are also one of those veggies that not everybody likes. I have talked to so many women that think Brussels sprouts are “blah” and get reminded of being forced to eat soggy and unappealing Brussels sprouts in their childhood that they now think: “I’m a grown woman and no one can force me to eat it again!”
So, that is true. You never have to eat food you do not like. BUT, I do encourage you to try this recipe and give Brussels sprouts another try.
Roasting brussels sprouts make them crispy (no sogginess here) and caramelized, infusing them with sweet and delicious flavor and the addition of date syrup is heavenly. I dare you to not like it!
Date syrup is one of my favorite sweetener, it has lots of health benefits, loaded with nutrients, high in fiber and low on the glycemic index. Make sure you buy date syrup that has only dates in it’s ingredient list, there are many sugar loaded imposters.
Trim Brussels sprouts of outer leaves and cut them in half. Rinse and dry. Toss them with 2 tablespoons of olive oil, and sprinkle with salt and pepper to taste. Arrange them in a single layer on top on a parchment lines baking dish and roast in a 400ºF/200ºC until golden brown, about 20 minutes.
Serve the brussels sprouts with a drizzle of the date syrup and let me know how you liked it