Roasted Brussels Sprouts with Lemon Thyme Dipping Sauce
These flavorful Brussels sprouts make the perfect dinner party side dish.
Ingredients
- 1½ pound (680 g) Brussels sprouts, trimmed, halved
- 2 Tablespoons safflower oil, or grapeseed oil, optional
- ¾ teaspoon ground black pepper
- 1½ teaspoon kosher salt, optional
- 3 lemons, peeled
- ½ cup (120 ml) water
- 9 (90 g) deglet noor dates, pitted, or ½ cup maple syrup
- 3 Tablespoons (45 ml) extra virgin olive oil, optional
- 2 Tablespoons fresh thyme leaves, stemmed
Directions
- With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemons, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
Notes
Any remaining dipping sauce can be used as a vinaigrette on a salad, or use it throughout the week with other vegetables, fish or meat.
Nutrition Information
| Serving Size | 1 serving (153 g) |
| Amount Per Servings | |
| Calories | 200 |
| Total Fat | 12 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 35 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 6 g |
| Sugars | 13 g |
| Protein | 5 g |
Roasted Brussels Sprouts with Lemon Thyme Dipping Sauce is rated
out of
5 by
8.
Rated 5 out of
5
by
ComputerScientistToo from
Delicious!
Instructions on cooking brussels sprouts was perfect! I'm a novice but followed those directions carefully, and they had the perfect amount of charring and were just right consistency. I didn't have safflower oil, so I substituted olive oil, and substituted honey for the sweetener, and it was wonderful. The lemony sauce was great, and not overpowering. I haven't eaten brussel sprouts for years, and this is something I will definitely make again. It's the kind of thing I still savor for days thinking back on how good it was. And I stored the leftovers in the fridge and they were great reheated for several meals.
Date published: 2020-11-07
Rated 5 out of
5
by
Jenny1 from
Tangy and Delicious!
My husband and I love Brussels Sprouts so we had to try this recipe! The sauce was a snap to mix up in our vitamix! We didn't have safflower oil on hand, so we just used olive oil instead. The sprouts were delicious and the dressing was a great blend of tangy and sweet :)
Date published: 2016-02-23
Rated 5 out of
5
by
Robbi from
Very,Very nice!!!!
Extremely good directions. Had to read the ingredients for that LOVELY sauce a few times because it seemed like there should be more, BUT NO !!!!! It's perfect. So delicious.
Date published: 2019-05-11
Rated 5 out of
5
by
JannyB from
Great holiday recipe!
This is the best method to roast brussel sprouts! I doubled the sauce and used 1/2 tsp dried thyme. It was a hit at my holiday gathering! It even went well with the ham that I served! My sauce was not green either; more brownish from the maple syrup. It was delicious!
Date published: 2016-12-19
Rated 5 out of
5
by
TNChaska from
Just ate it and we loved it!
I despise Brussel Sprouts, but will admit to really enjoying this recipe. We are going to use it next time as a side with a rib roast for our annual Christmas dinner with firends
Date published: 2019-11-22
Rated 4 out of
5
by
bahwm from
A great way to cook Brussels Sprouts!
I loved how the Brussels Sprouts turned out using this method of cooking, but the sauce did not look like that pretty green sauce in the photo provided. However, it had a good flavor. We did not have fresh thyme leaves in the house, so we cut the amount of thyme leaves in half and used dried. My dressing turned out to be more of a clearish vinaigrette.
Date published: 2016-12-04
Rated 4 out of
5
by
JulieK from
Loved the sauce!
My brussels took much longer to cook before they resembled the ones in the photo. I will make this sauce again and again and look forward to using it for other roasted vegetables like red onion and carrots! Instead of using the sauce as a dipping sauce I just tossed my cooked sprouts in the sauce.Also, I used TJ's bourbon vanilla maple syrup that went really well with the sprouts.
Date published: 2020-11-10
Rated 5 out of
5
by
NYCgirl86 from
Why did the recipe change?
Can you post the told recipe without the dates? It was one of my favorites!!
Date published: 2020-11-21
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