Roasted Brussels Sprouts with Lemon Thyme Dipping Sauce
These flavorful Brussels sprouts make the perfect dinner party side dish.
Ingredients
- 680 g (1½ pound) Brussels sprouts, trimmed, halved
- g (2 Tablespoons) safflower oil, or grapeseed oil, optional
- g (¾ Tablespoon) ground black pepper
- g (3 ) lemons, peeled
- 120 ml (½ cup) water
- 90 g (9 ) deglet noor dates, pitted, or ½ cup maple syrup
- 45 ml (3 Tablespoons) extra virgin olive oil, optional
- ml (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.
Chef's 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.
Ingredients
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.
Chef's 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.
Ingredients
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.
Chef's 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.
Ingredients
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.
Chef's 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.
Ingredients
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.
Chef's 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.
Ingredients
Directions
- With a peeler or paring knife, remove the peel and white pith from the lemon, 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 lemon, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
Chef's 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.
Ingredients
Directions
- With a peeler or paring knife, remove the peel and white pith from the lemon, 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 lemon, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
Chef's 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.
