brussels sprouts with medjool dates

 https://veganheritagepress.com/2015/03/oven-roasted-brussels-sprouts-with-medjool-dates/

I haven't tried this yet, but it looks great!

Serves 4

Ingredients

• 1 (10-ounce) package shaved Brussels sprouts (see Pro-tip)
• 2 cups pitted dates, torn into quarters
• 3 tablespoons grapeseed or safflower oil
• 1 teaspoon coarse salt
• 1 teaspoon black pepper
• 6 cloves garlic, peeled and sliced

Preparation 

1. Preheat the oven to 400°F. In a 9 x 13-inch baking dish combine the Brussels sprouts and dates with the oil, salt, and pepper. Toss to make sure all the pieces of dates and Brussels sprouts are covered evenly. Sprinkle the garlic on top.

2. Roast for 20 minutes or until the garlic has caramelized and the dates and Brussels sprouts have browned on top.

Pro-tip: If you cannot find shaved Brussels sprouts, take the Brussels sprout and cut from top to bottom; lay flat and then slice thin shreds as if it were an onion.

Roasted Brussels Sprouts with Balsamic Vinegar and Honey

From Once upon a chef: https://www.onceuponachef.com/recipes/roasted-brussels-sprouts.html#tabbox

 It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.

Servings: 6

Total Time: 30 Minutes

INGREDIENTS

• 1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

INSTRUCTIONS

1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
2. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.  (12 minutes might be enough)
3. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
4. *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

NUTRITION INFORMATION

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• Per serving (6 servings)
• Calories:116
• Fat:7g
• Saturated fat:1g
• Carbohydrates:12g
• Sugar:4g
• Fiber:4g
• Protein:4g
• Sodium:321mg
• Cholesterol:0

Nutritional Data Disclaimer

brussels sprouts in air fryer

 https://www.allrecipes.com/recipe/269967/simple-air-fryer-brussels-sprouts/

Try this sauce

Brussels Sprouts with Orange Dressing

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The Healthy Cook
SERVES 4

Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice

1. 1  tsp. orange zest
2. 2  Tbs. canola oil

1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt

1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.

2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg

Cauliflower with Orange Zest and Green Onion

From Essentials of Healthful Cooking - Williams Sonoma

This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside.  Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish.  A squeeze of lemon at the table heightens the flavors.

Cauliflower is an excellent source of vitamin C and potassium.

Ingredients: 
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
        I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges

Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover.  Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish.  Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper.  Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture.  Garnish with lemon wedges.

Serve at once!