cookware
- medium bowl
- baking sheet
1 | Preheat oven to 425 degrees. |
2 | In a medium bowl, toss Brussels sprouts with olive oil, salt and pepper to taste. |
3 | On a baking sheet roast Brussels sprouts until they receive color. (about 20-30 min.) Continue turning Brussels sprouts every five minutes. |
4 | During the last 5 minutes of cooking, add chopped almonds and dates to roasting pan. |
5 | Remove from oven and transfer to a serving dish. Squeeze juice from half a lemon over the top. |
6 | Enjoy! |