2 lb 4Earth Farms™ Organic Brussels Sprouts, trimmed
3 4Earth Farms Medjool Dates, pitted and coarsely sliced
3 tbsp lime juice from 4Earth Farms Organic Limes
Zest from 1 4Earth Organic Lime
4 tbsp vegetable oil
3 tbsp unsalted butter
3 tbsp raw pistachios
3 tbsp full flavor molasses
3 tbsp honey
1 tsp crushed red pepper flakes
Kosher salt, to taste
Fresh ground pepper, to taste
4Earth Farms organic lime wedges, for garnish
Prep Time: 20 min
Cook Time: 45 min
Servings: 8
1 Lower rack to the bottom third of oven and preheat to 450° F.
2 Place trimmed Brussels sprouts in large bowl and toss with vegetable oil until evenly coated. Season with salt and pepper.
3 Spread prepared Brussels sprouts evenly on a cookie sheet, roast for about 15 minutes. Shake sheet to reorient them and roast for another 5–10 minutes until deep brown.
4 Reduce heat to 350° F, shake sheet, and roast until fork goes through sprout easily, about 5–10 minutes. Total cook time is about 45 minutes.
5 While Brussels sprouts are roasting, melt butter in large skillet over medium heat. Add pistachios and a little salt. Stir often until nuts and butter are brown. Remove from heat, remove nuts with a slotted spoon, and drain on paper towels. Cool, coarsely chop, and set aside.
6 In the same large skillet, bring molasses, honey, and lime juice to a simmer over medium heat. Stir until thickened. Add Brussels sprouts and toss.
7 Place coated Brussels sprouts in a large bowl, toss with dates, pistachios, lime zest, and red pepper flakes. Salt to taste.
8 Serve with lime wedges as garnish. Enjoy!
To learn more about 4Earth Farms, visit www.4earthfarms.com
