Roasted Brussels Sprouts with Pistachios, Dates, and Lime Recipe
Middle Eastern flavors make for a new and different way to roast brussels sprouts in this easy recipe!
Keywords
- Easy
- Low-Fat
- Peanut-Free
- Fish-Free
- Oven
- Stove
- Grain-Free
- Weeknight Dinners
- High Fiber
- Intermediate
- Low Salt
- Egg-Free
- Soy-Free
- Tomato-Free
- Pescatarian
- Gluten-Free
- Lunch
- Healthy
- Shellfish-Free
- Dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
Cooking tools:
- Microplane
- Citrus press
- Spider strainer
- Slotted spoon
- Oven
- Baking sheet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Spoon
Ingredients
- 2 pounds Brussels Sprouts
- 2 tablespoons Olive Oil
- to taste Kosher Salt
- 1/3 cup Pistachios
- 2/3 cup Medjool Dates
- 3 tablespoons Unsalted Butter
- 1 Lime
- 1 pinch Kosher Salt
- 2 1/2 tablespoon Honey
- 1 tablespoon Water
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