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Roasted Brussels Sprouts with Dates and Manchego

  • Serves: 4
  • Complexity: easy
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Roasted Brussels Sprouts with Dates and Manchego


  • 1 pound Brussels Sprouts, trimmed and halved
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • ½ cup pitted dates, roughly chopped
  • ½ cup shredded Manchego cheese
  • 3 tbsp. olive oil
  • 2 tbsp. whole grain mustard
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • Salt and pepper, to taste


  1. Preheat oven to 400°F.

  2. On a sheet pan, toss the halved sprouts with a drizzle of olive oil and a sprinkling of salt and pepper. Roast for 20-25 minutes or until golden brown.

  3. While the sprouts are roasting combine everything for the dressing in a small bowl. Taste for seasoning.

  4. Once the sprouts are cooked, remove from the oven and immediately place in a large bowl with the dates and cheese. Pour over half of the dressing and toss to combine. Taste, adding more dressing until it’s to your liking.

    Serve warm.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch me make it here!

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©2017 Megan Mitchell