Gruyere Roasted Brussels Sprouts with Pepitas and Dates: Thanskgiving Recipes

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Gruyere Roasted Brussels Sprouts with Pepitas and Dates: Thanskgiving Recipes

Total Time: 1 hour, 20 minutes

Serving Size: 6

Gruyere Roasted Brussels Sprouts with Pepitas and Dates: Thanskgiving Recipes

The Associated Press

Ingredients

  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 1 cup shredded Gruyere cheese
  • 1/4 cup pumpkin seeds (also called pepitas), toasted
  • 1/2 cup chopped dates

Instructions

  1. Heat the oven to 400 F.
  2. Spread the Brussels sprouts on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and pepper.
  3. 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.

Notes

Nutrition information per serving: 250 calories; 110 calories from fat (44 percent of total calories); 13 g fat (4.5 g saturated; 0 g trans fats); 20 mg cholesterol; 26 g carbohydrate; 7 g fiber; 13 g sugar; 14 g protein; 260 mg sodium.

http://food.lohudblogs.com/2013/10/30/gruyere-roasted-brussels-sprouts-with-pepitas-and-dates-thanskgiving-recipes/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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