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Roasted Brussels Sprouts with Hazelnuts and Dates   
Daily Dose
Looking for a Thanksgiving side dish everyone will be thankful for? This is it! Roasting is the best way to delicious Brussels sprouts because it brings out their natural sweetness. Add rich hazelnuts, savory garlic, and sweet dates, and you’ve got an amazing flavor combination plus a whole lot of nutrition. If there are Brussels haters coming to your house, they’re going to leave just loving these special sprouts.

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Yield: 4 Servings
1/3 cup hazelnuts
1¼ pounds Brussels sprouts, halved
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 pitted Deglet Nour dates, chopped
1 teaspoon grated lemon zest
Heat the oven to 350°F.

Put the hazelnuts on a rimmed sheet pan and bake until crisp and fragrant, about 10 minutes. Pour the hazelnuts into a clean dishtowel, wrap up, and let cool. Rub away the skins. Coarsely chop.

Increase the oven heat to 425°F.

On a rimmed sheet pan, toss together the Brussels sprouts, garlic, oil, salt, and pepper. Spread into a single layer. Roast until the Brussels sprouts are tender and golden brown, 18 to 22 minutes.

Stir in the hazelnuts, dates, and lemon zest and serve.
Nutrition Info Per Serving: 218 calories, 13 g total fat, 1.5 g saturated fat, 7 g protein, 24 g carbohydrate, 8 g dietary fiber, 11 g sugar, 0 g added sugar, 0 mg cholesterol, 182 mg sodium


ADDED TO  Food- Recipes  94 days 9 hours 43 min ago
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