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Roasted Brussels Sprouts with Dates and Walnuts are a sweet and savory side dish! The sprouts get crispy, the walnuts add crunch, and the dates are sweet.


6 servings

Total time

40 minutes




  • 6 cups halved brussels sprouts
  • 2 tablespoons avocado oil (plus 1 teaspoon divided)
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • cayenne pepper
  • ⅓ cup walnuts (chopped)
  • ⅓ cup medjool dates (Chopped, from about 4 large dates)


  1. Preheat the oven to 450 degrees.
  2. In a large bowl, whisk together two tablespoons of the avocado oil, thyme, garlic powder, salt, and cayenne.

    Add in the halved brussels sprouts and toss until they are coated in the oil. Spread them out, cut side down, on a sheet pan in an even layer. Bake for 20 minutes.
  3. While the brussels sprouts are baking, add the remaining avocado oil, dates, and walnuts to the bowl. Toss to coat. Once the brussels are done, remove the pan from the oven and sprinkle on the walnuts and dates.

    Return them to the oven, turn the oven off, and let them cook for 10 more minutes.
  4. View the recipe instructions at Catching Seeds

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