Brussels sprouts to be thankful for

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Whatever you do this Thanksgiving, don’t spoil your spread with under-dressed vegetables.

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Gruyere roasted brussels sprouts with pepitas and dates  MATTHEW MEAD/ASSOCIATED PRESS
Gruyere roasted brussels sprouts with pepitas and dates

Sure, well-dressed produce – such as green beans adorned with bacon – are less healthy than those that are simply steamed and seasoned, but they also taste a heck of a lot better.

To get you in the mood, we dressed our roasted Brussels sprouts with Gruyere cheese, pumpkin seeds and dates to create sweet, cheesy, caramelized deliciousness.


Start to finish: 1 hour
(20 minutes active)

Servings: 6

2 pounds Brussels sprouts, trimmed and halved

1 tablespoon olive oil

Salt and ground black pepper

1 cup shredded Gruyere cheese

¼ cup pumpkin seeds (also called pepitas), toasted

½ cup chopped dates

Heat the oven to 400 F.

Spread the Brussels sprouts on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and pepper.

Roast for 30 to 40 minutes, or until tender and well browned. Sprinkle with the shredded cheese and return to the oven for 10 minutes. Transfer to a serving dish and sprinkle with the pumpkin seeds and dates.

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