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Roasted Brussel Spouts, Green Beans and Dates

Ingredients

  • 1 lb. Brussel sprouts
  • 1 lb. green beans blanch and string
  • 1 small red onion cut in slivers
  • 7-8 thin slices prosciutto could use bacon
  • 1/3 c. sliced sun-dried tomatoes
  • 1/2 slivered almonds
  • 1/2 cup chopped dates
  • 1 Tbsp. olive oil
  • 1 tsp. Kosher salt
  • Sauce:
  • 2 Tbsp olive oil
  • 2-3 cloves garlic minced
  • 1 Tbsp. soy sauce
  • 1 tsp Dijon mustard
  • 1 tsp. Sriracha or hot sauce optional
  • 1 tsp. fish sauce optional
  • 2 Tbsp. balsamic vinegar

Instructions

  1. Preheat oven to 425°

  2. Bake the proscuitto in 375° oven until crisp. Remove and chop in large pieces when cooled. Set aside.

  3. Cut the ends off the Brussel sprouts and cut in half. I tend to like to separate some of my leaves from the sprout because I like them to get a little toastier.
  4. Blanch the green beans in boiling water for about 2-3 minutes then put in ice water to stop the cooking. Drain and set aside.
  5. On a rimmed cookie sheet put the Brussel sprouts and onion. Drizzle about one tablespoon of the olive oil over sprouts. Bake in 425° oven for about 10 minutes. Stir the sprouts with a spatula add in the sun-dried tomatoes, almonds, dates and the blanched (drained) green beans. Drizzle with some of the sauce and roast for another 10 minutes until green beans or hot but still crisp. Remove from oven and if needed drizzle with more of the sauce.

  6. Add in the proscuitto before serving.

  7. Serve hot out of the oven or room temperature.

Recipe Notes

If you want you can add in the prosciutto the last 10 minutes of baking instead of baking it separately.