If you are a Brussels sprouts lover like us, you probably have at least a few methods in your arsenal to make them crispy and beautifully caramelized. This recipe builds on the classic roasting method, and adds a couple of exotic flavors borrowed from North Africa and the Middle East.
First – the use of date syrup (sometimes called date molasses). This is a great condiment to stock on, and if you haven’t used it yet, we are sure you would love it. It is sweet and slightly tangy, and because it has a low-glycemic index, it is healthier than many other sources of sugar. The date molasses will help the veggies achieve this beautiful brownish, crisply tint.
Second – to add extra savory notes we are using a Moroccan spice mix – Ras El Hanout. You can purchase it readymade, or mix it yourself, and we provided a quick and easy recipe here.
Finally – a generous sprinkle of chopped dates, will add a satisfying texture and a pretty garnish, making this Brussel Sprouts recipe suitable for festive occasions. Nobody will guess it took no more than 10 minutes to prep.
Date Syrup Roasted Brussel Sprouts
1 pound Brussels sprouts
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
¼ teaspoon of paprika
1 teaspoon Moroccan Spice Ras el Hanout (see below)
2 dates finely chopped
2 tablespoons Dates syrup
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
Spice Ras el Hanout (mix together)
Preheat oven to 400°F.
Prepare the sprouts: Cut Brussels sprouts in half and toss with olive oil, salt, and pepper. Spread out sprouts on an even layer on a baking sheet. Roast for 10 minutes.
Remove the sprouts from the oven and add the date syrup, spices, and chopped dates to the Roasted Brussels. Stir to ensure even cooking, then spread a single layer evenly onto the baking sheet.
Return to oven and bake for another 10 minutes or till golden and starting to brown.
Finish with a drizzle of olive oil, and serve!
If you don't have date syrup available, try using pomegranate molasses or simply substitute with 2 spoons of maple syrup and 1 teaspoon of lemon juice.