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Chef Megan Mitchell

Online Cookbook

Roasted Brussels Sprouts with Dates and Manchego

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


  • 1 1/2 pounds Brussels Sprouts, trimmed and halved
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • 3/4 cup soft dates, pitted and roughly chopped
  • 3/4 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. Place the Brussels sprouts on a sheet pan and toss with a drizzle of olive oil and sprinkle with salt and pepper. Flip the sprouts over so they are all cut side down.

    Roast for 15-20 minutes or until golden brown and tender but not mushy.

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

  4. Once the sprouts have cooked remove from 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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