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Megan shows us how to make roasted brussels sprouts with dates and Manchego cheese that will spruce up any main dish.
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INGREDIENTS
1 pound brussels sprouts, trimmed and halved
Olive oil, for drizzling
Salt and pepper, to taste
½ cup pitted dates, roughly chopped
½ cup shredded Manchego cheese
For the dressing:
3 tbsp. olive oil
2 tbsp. whole grain mustard
1 tbsp. apple cider vinegar
1 tbsp. honey
Salt and pepper, to taste
RECIPE
Preheat oven to 400°F.
On a sheet pan, toss the halved sprouts with a drizzle of olive oil and a sprinkling of salt and pepper. Roast for 20-25 minutes or until golden brown.
While the sprouts are roasting combine everything for the dressing in a small bowl. Taste for seasoning.
Once the sprouts are cooked, remove from the 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.
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