*Courtesy of Running On Veggies
This dish screams HOLIDAY but it’s not one of those fancy dishes you only make once a year. It’s just a matter of having all the ingredients on hand. This is super easy to make and it yields a huge volume (feel free to cut the recipe in half). I enjoy making a big batch because I will eat it throughout the week. Throw it on top of a salad or use it as a side dish. Either way it’s delicious.
In fact, it went over really well with company that wasn’t particularly into healthy food. They loved the little bites of chopped up dates, which act as almost as candy and are a nice treat, especially when coupled with those infamously healthy Brussels sprouts. This totally reminds me of how people douse their vegetables with maple syrup and sugar during the holidays. Keeping things light and clean, I opt for dates which are a whole food, rather than a processed concentrated sweetener. And don’t be afraid to add the balsamic vinegar. It smells really strong but when it cooks in the oven it caramelizes the vegetables, leaving them sweet and rich without any added sugars.
- 8 cups Brussels sprouts cut in 1/4 and steamed (NOTE: Don’t over-steam them. Leave them al dente to avoid mushy Brussels sprouts)
- 3 cups fresh or frozen cranberries
- 2 cups chopped dates
- 1 cup or 2 medium sliced shallots/onions
- 3/4 cup balsamic vinegar
- Salt to taste
- Take your steamed Brussels sprouts and place them in a large mixing bowl with your remaining ingredients—cranberries, dates, shallots, balsamic vinegar and salt. Mix together so everything is evenly-coated.
- Line two baking trays and spray them with non-stick spray. Place your Brussels sprout mixture on the trays making sure it is evenly spread out.
- Bake at 375 for around 35-45 minutes or until golden brown.
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