Roasted Brussels Sprouts with Dates and Almonds

Roasted Brussels sprouts with dates and almonds combine deeply browned sprouts, sweet fruit, toasted nuts, and a bright orange-thyme dressing for an easy vegan and gluten-free side dish.

Sweet and Savory Roasted Brussels Sprouts with Dates

Brussels sprouts are a favorite vegetable here at The Mediterranean Dish, whether they’re sizzled until crispy, grilled to a smoky char, or folded into a warm Brussels sprouts salad. Of all the ways to prepare them, roasting is my favorite. Once the almonds are toasted, the sprouts themselves roast in about 20 minutes.

The oven’s intense, dry heat concentrates the sprouts’ natural sweetness and gives the cut sides deeply browned edges. Arranging them cut-side down is the key: More of the vegetable touches the hot pan, encouraging caramelization while the centers turn tender.

For this recipe, I give roasted Brussels sprouts a sweet and savory Mediterranean twist with chewy dates, toasted almonds, and shallots. A simple dressing of apple cider vinegar, orange zest, and fresh thyme balances the dates’ sweetness and brings everything together.

The result feels special enough for a holiday table, but the preparation is simple enough for a weeknight. You can also do much of the prep ahead if oven space will be tight.

Ingredients for Roasted Brussels Sprouts with Dates

This recipe builds layers of sweetness, acidity, and crunch around the roasted sprouts. Here’s what you’ll need:

• Brussels sprouts: Look for firm sprouts with tightly closed leaves and no brown spots. I prefer medium-sized sprouts, about 1 inch in diameter. Halve them so the cut sides can make direct contact with the pan. Quarter any particularly large sprouts and leave very small ones whole so everything cooks evenly.
• Sliced almonds: Toasting the almonds deepens their nutty flavor and makes them crisper. Sliced almonds also stay distributed throughout the dish rather than sinking to the bottom. Slivered almonds will work, too.
• Extra virgin olive oil: A generous coating of good extra virgin olive oil helps the sprouts brown and adds richness. If you’re curious about using it at high temperatures, see our guide to cooking with olive oil.
• Kosher salt and black pepper: Season the sprouts before roasting, then taste and adjust once all the components are combined.
• Shallot: Shallots lose their sharp bite as they roast and become soft and sweet. Adding them during the final few minutes keeps the thin slices from burning before the Brussels sprouts are ready.
• Apple cider vinegar: Its tangy acidity balances the sweet dates and rich olive oil.
• Fresh thyme: Thyme adds an earthy, woodsy aroma that works especially well with roasted vegetables and orange.
• Orange zest: The zest’s fragrant natural oils brighten the dressing without adding extra liquid. I also love the combination of orange and dates.
• Deglet Noor dates: These dates have a honey-like flavor and a firm texture that makes them easy to slice. You can substitute larger, softer Medjool dates; just slice them thinly so their sweetness is distributed throughout the dish.

How to Make Roasted Brussels Sprouts with Dates 

The sprouts begin in a hot oven, then finish cooking in the oven’s residual heat after you add the shallots and turn it off. Here’s how to make them step by step:

• Toast the almonds. Arrange a rack in the center of the oven and preheat to 350°F. Spread 1/4 cup sliced almonds on a small baking sheet. Bake until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate to cool.
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place 1 1/2 pounds trimmed and halved Brussels sprouts on a large, rimmed baking sheet. Drizzle with 3 tablespoons extra virgin olive oil and season with 3/4 teaspoon kosher salt and a generous amount of freshly ground black pepper. Toss until every sprout is well coated.
• Arrange them cut-side down. Spread the sprouts in a single layer, turning each one so its cut side sits directly against the pan. This gives the broad, flat surface the best opportunity to brown.
• Roast the Brussels sprouts. Place the pan on the middle rack and roast for 15 minutes. Remove the pan from the oven and add 1/4 cup thinly sliced shallots. Toss to combine.
• Finish in the residual heat. Turn off the oven and return the pan to the middle rack. Leave it in the warm oven until the shallots soften and begin to brown, about 5 minutes.
• Make the dressing. While the sprouts roast, combine 2 tablespoons apple cider vinegar, 1/2 teaspoon finely grated orange zest, and 1/2 teaspoon chopped fresh thyme in a small bowl. Add a pinch of salt and black pepper, then whisk with a fork.
• Dress and serve. Transfer the Brussels sprouts and shallots to a large serving bowl. Add 1/3 cup thinly sliced pitted dates, the toasted almonds, and the dressing. Toss, taste, and adjust the salt and pepper before serving.

How to Toast Almonds

Toasting the almonds deepens their flavor and gives them a crisper texture. I prefer using the oven or toaster oven for sliced almonds because the heat surrounds them more evenly than it does in a skillet.

Spread the almonds in a single layer on a small baking sheet and toast at 350°F until golden and fragrant, 8 to 10 minutes. Transfer them to a plate to cool so they don’t continue browning on the hot pan. You can use the same method for hazelnuts, walnuts, or pecans.

Tips for Crispy Roasted Brussels Sprouts 

• Choose similarly sized sprouts. Medium Brussels sprouts, about 1 inch across, cook most evenly. Quarter larger ones and leave very small sprouts whole.
• Coat them thoroughly. Toss until the sprouts are evenly coated with olive oil. Dry spots are less likely to brown evenly in the oven.
• Give them contact with the pan. Arrange the sprouts cut-side down rather than leaving them in a loose jumble. That direct contact encourages a deeply browned surface.
• Keep them in one layer. The sprouts need room for the oven’s dry heat to circulate around them. A crowded pan traps steam, which works against crisp edges.
• Wait to add the shallots. Thinly sliced shallots cook much faster than halved Brussels sprouts. Adding them after the first 15 minutes allows them to soften and brown without burning.

How to Make Roasted Brussels Sprouts Ahead

If these roasted Brussels sprouts with dates are part of a larger holiday meal, you can prepare several components in advance: 

• Prep now and roast later: Trim and cut the Brussels sprouts and make the dressing. Refrigerate them in separate covered containers overnight. Toast the almonds and keep them in a covered container at room temperature. Roast and assemble the dish the next day.
• Roast and reheat: Roast the Brussels sprouts and shallots, then leave them on the sheet pan at room temperature for up to 2 hours. To serve, warm them in a 300°F oven for about 10 minutes. Transfer them to a serving dish and toss with the dressing, dates, and almonds just before serving.

Swaps and Substitutions

I love the balance of sweet dates, toasted almonds, fresh orange, and tangy vinegar in this recipe. If needed, you can make one of these simple swaps:

• Apple cider vinegar: Substitute red wine vinegar or white wine vinegar for a similarly bright, tangy finish.
• Almonds: Use toasted pistachios or hazelnuts for a different kind of nutty crunch.
• Dates: Substitute dried cranberries or thinly sliced dried apricots. Either option will preserve the sweet contrast, though the flavor will be different.

What to Serve with Roasted Brussels Sprouts

These roasted Brussels sprouts with dates are right at home beside a holiday roast. Serve them with dry-brined Thanksgiving turkey and roasted garlic mashed potatoes for a festive meal with plenty of contrasting flavors and textures.

You don’t have to save them for a special occasion. The orange and thyme pair naturally with spatchcock roast chicken or lemon garlic salmon. Add a loaf of crusty bread, and no one is complaining.

More Ways to Cook Brussels Sprouts 

Sides and Small Plates

Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries

Sides and Small Plates

Grilled Brussels Sprouts Skewers

Mediterranean Diet Recipes

Mediterranean-Style Roasted Brussels Sprouts Salad

Mediterranean Diet Recipes

Crispy Olive Oil Fried Brussels Sprouts