Roasted Brussels Sprouts with Sautéed Dates and Mole Sauce: Fall on a Plate

I love Brussels Sprouts and I love dates. Put them together - holy moly, guacamole! Seriously, this is a “your guests and your taste buds will be surprised” dish and you will be the talk of the town during pickleball the following morning.

Anyway, recipe first, b.s. story about why I love Brussels later.

For the Brussels Sprouts:

• ¾–1 lb Brussels sprouts, halved

• 1–2 tbsp olive oil

• Kosher Salt

For the Sautéed Dates:

• 6–8 Medjool dates, pitted + halved or quartered

• 1 tsp olive oil

For the Mole-Inspired sauce:

• 1 tbsp tomato paste

• 1 tsp cocoa powder (unsweetened)

• ½ tsp chipotle powder or use a bit of adobo sauce

• ½ tsp cumin

• 1 small garlic clove, grated or minced

• 1 tbsp honey

• 1 tbsp apple cider vinegar

• 2–4 tbsp water or broth to thin

• Kosher Salt

• 1 tbsp olive oil  to emulsify

Roast the Brussels Sprouts

• Toss halved Brussels with olive oil and salt.

• Roast at 425°F for 20–25 minutes, flipping once, until crispy and browned.

Sauté the Dates

• While sprouts roast, heat oil in a small skillet over medium.

• Add chopped dates and sauté for 2–3 minutes until softened and glossy.

Make the Mole Drizzle

• In a small saucepan or skillet, combine tomato paste, garlic, cocoa powder, chipotle, cumin, honey, and vinegar.

• Warm gently while whisking in water or broth until smooth and pourable.

• Optional: whisk in olive oil (I added to beginning to sauté garlic). 

To push this into ‘what is that’ (in a good way) territory, I’ve added some Kodiak Protein Granola as a garnish - it’s truly magical. Enjoy and cheers!