Crispy Brussels Sprout Date Salad

Crispy roasted Brussels sprouts tossed with sweet dates, salty feta, pistachios, and lemon for an easy vegetarian salad ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb brussels sprouts
• 6 dates
• 0.333 cup feta cheese
• 0.25 cup pistachios
• 2 tbsp olive oil
• 1 lemon
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. (about 10 min) — 425°F
2. Trim the Brussels sprouts and halve them. Remove the pits from the dates and slice the dates. Cut the lemon in half. (about 5 min)
3. Toss the sprouts with the olive oil, salt, and pepper. Arrange them cut-side down on a rimmed baking sheet. (about 3 min)
4. Roast the sprouts for 18 to 20 minutes, until deeply browned on the cut sides and crisp at the edges. (about 20 min) — 425°F
5. Add the pistachios to the baking sheet for the final 2 minutes of roasting, watching closely so they do not burn. (about 2 min) — 425°F
6. Transfer the hot sprouts and pistachios to a serving bowl. Squeeze in the lemon juice, then fold in the dates and feta. Toss gently and serve warm. (about 2 min)