Recipe Detail

Roasted Kale and Brussels Sprouts with Dates and Pecans

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 - pound Brussels sprouts, sliced
  2. 6 tablespoons - extra-virgin olive oil
  3. 1 - bunch kale, chopped into 1-inch pieces
  4. 1 - tablespoon Dijon or walnut mustard
  5. 1 - tablespoon red wine vinegar
  6. 16 - pitted dates, roughly chopped
  7. 1 - cup pecans, dry roasted for 2 minutes
  8. 3 tablespoons - chives, finely chopped


Preheat the oven to 350.

Place the Brussels sprouts onto a large rimmed sheet pan or into a large shallow baking dish. Drizzle with half the olive oil and sprinkle with a little salt and 5–6 grinds of pepper. Place in the center of the oven and roast for 10 minutes.

Remove the pan from the oven and stir in the kale. Roast 8 more minutes.

In a large salad bowl, whisk together the mustard, vinegar and remaining olive oil to form an emulsion. Add all the roasted vegetables, dates, pecans and chives and toss well together. Correct seasonings and serve warm.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers