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.
Gruyere Roasted Brussels Sprouts With Pepitas and Dates
Start to finish: 1 hour (20 minutes active). Servings: 6
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
Heat the oven to 400 F.
Spread the Brussels sprouts on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and pepper.