Whatever you do this Thanksgiving, don’t spoil your spread with underdressed vegetables.
Sure, well-dressed produce — such as green beans adorned with bacon or carrots swimming in butter — are less healthy than those that are simply steamed and seasoned. But they also taste a heck of a lot better. And since this is Thanksgiving, why not live a little?
To get you in the mood, we dressed our roasted Brussels sprouts with Gruyere cheese, pumpkin seeds and dates. Sweet, cheesy, caramelized deliciousness.
Makes 6 servings
- Pursuit of big-money contract comes at a cost for Seahawks QB Russell Wilson
- Ticket prices soar, then drop for World Cup
- As Puget Sound sweats, few air conditioners are cooling us down
- Whitest big county in the U.S.? It’s us
- Kent family mourns loss of father, two sons in Father’s Day weekend crash
Most Read Stories
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
1. Heat the oven to 400 degrees.
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.
Alison Ladman, The Associated Press