• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paleo Gluten-Free Guy logo
  • Home
  • Recipe Index
  • The Paleo Pantry
  • About
    • About Don Baiocchi
    • What is Paleo?
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

Roasted Green Beans and Brussel Sprouts

Nov 29, 2018 · 35 Comments

Jump to Recipe Print Recipe
A baking sheet full of roasted Brussels sprouts and green beans.
A baking sheet full of roasted Brussels sprouts and green beans.

Roasted Green Beans and Brussel Sprouts: a lot of words but not a lot of ingredients for a LOT of flavor.

Green beans and Brussel sprouts are roasted with sweet/tart balsamic vinegar. Dates add a punch of sticky, chewy sweetness. You don’t even need a bowl! Everything can be prepped directly on the baking sheet and bam! You have an easy, 5-ingredient side dish ready in just 30 minutes.

This is a fast, one-pan, Paleo, Whole30 and vegan green vegetable side dish for a crowd. Even those in the crowd who think they don’t like vegetables.

Roasted Green Beans and Brussel Sprouts with Dates and Balsamic Vinegar on a baking sheet on a wooden table

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Why roast one vegetable when you can roast two at the same time? I love combining Brussels sprouts and green beans so you get twice the vegetable goodness without much extra effort.

I like to combine them with chewy dates, to give the dish a touch of sweetness. And a dash of balsamic vinegar adds a sweet/tart punch at the end to make it interesting.

If you’ve never had Brussels sprouts before (or only tried them boiled – bleh), this is a great introduction to them.

Serve with crunchy plantain chip chicken, jammy balsamic pork chops (can never have too much balsamic!) or easy pork tenderloin.

Oven roasted Brussel sprouts are always good. But why not double your veggies for extra texture and nutrients? This dish has it all: easy, flavorful, healthful and endlessly customizable.

What you need

Ingredients:

  • 1 lb. Brussel sprouts
  • 4 tablespoons avocado or olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon fine sea salt, divided
  • 12 oz. green beans
  • ½ cup dates
  • freshly ground black pepper, to taste

Equipment:

  • a baking sheet
  • a cutting board
  • a paring knife
  • measuring spoons
  • a heat-proof spatula

How to make roasted green beans and Brussels sprouts

Step 1: Heat your oven to 425℉.

Step 2: To prep your sprouts, trim off the little root end and slice them in half through the root, discarding any dirty outer leaves but keeping any other leaves that fall off (they’ll get crispy in the oven!).

Step 3: On a large baking sheet, toss the sprouts and leaves with 2 tablespoons avocado oil, 1 tablespoon vinegar and ½ teaspoon salt. Turn most or all of them cut side down so they really caramelize. Roast for 10 minutes.

Step 4: Meanwhile, chop the dates crosswise into halves or thirds. Trim the ends of the green beans if necessary.

Step 5: Take the sprouts out of the oven, scoot them to one side of the sheet with a spatula and add the beans to the empty half of the pan. Toss the beans with 2 tablespoons avocado oil, 1 tablespoon balsamic vinegar and ½ teaspoon salt. (Careful, the pan is hot! You could do this separately in a bowl and then add it to the pan, but I’m lazy and don’t want one more thing to wash).

Step 6: Sprinkle the dates around the veggies, trying to make sure they are touching the pan so they caramelize a bit in the oven. Put the sheet back in the oven for another 10-15 minutes, depending on how big your sprouts are.

Step 7: Add the veggies to a serving bowl or platter and toss them with the final tablespoons of balsamic vinegar and freshly ground black pepper. Taste and season with more salt, if necessary. Serve immediately.

Roasted Green Beans and Brussel Sprouts with Dates and Balsamic Vinegar on a baking sheet on a wooden table

Frequently Asked Questions (FAQ)

Can I make substitutions?

You can dress this dish up by topping it with:
– Toasted nuts (sliced almonds or chopped hazelnuts work particularly well here)
– Chopped herbs like parsley, basil or mint
– Swap out half or all of the dates for dried cranberries or dried cherries (to keep it from getting too sweet, and to keep it Whole30, I prefer fruit-sweetened dried cherries or unsweetened dried cherries)
– Take a page out of the Italian vegetable handbook and use golden raisins and pine nuts
– If you’re not vegan/vegetarian, add chunks of bacon to the pan with the sprouts

Can I make Roasted Green Beans and Brussels Sprouts ahead of time?

It’s best to eat these right away as the more they sit around, the softer the beans get. If you’re okay with that, you can make them a day in advance and warm in a low oven (don’t add your optional fancy toppings above until you’re ready to serve). I wouldn’t make them any farther in advance than that as the salt will draw out too much moisture and everything will get really soggy.

Can I freeze Roasted Green Beans and Brussels Sprouts?

I do not recommend freezing them.

Other recipes you might like:

  1. Roasted Mushrooms and Green Beans
  2. Easy Roasted Asparagus with Lemon
  3. Chinese-Inspired Roasted Carrots and Asparagus
  4. Whole Roasted Butternut Squash
  5. Brussels Sprouts Casserole
Roasted Green Beans and Brussel Sprouts on a sheet pan with a wooden spatula, sitting on a cooling rack.

Roasted Green Beans and Brussel Sprouts

Don Baiocchi
This recipe for roasted green beans and Brussels sprouts is an easy, one-pan side dish that's Paleo, Whole30 and vegan.
4.96 from 22 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 276 kcal

Ingredients
  

  • 1 lb. Brussel sprouts
  • 4 tablespoons avocado or olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon fine sea salt, divided
  • 12 oz. green beans
  • ½ cup dates
  • freshly ground black pepper, to taste

Instructions
 

  • Heat your oven to 425℉.
  • To prep your sprouts, trim off the little root end and slice them in half through the root, discarding any dirty outer leaves but keeping any other leaves that fall off (they’ll get crispy in the oven!).
  • On a large baking sheet, toss the sprouts and leaves with 2 tbsp. avocado oil, 1 tbsp. vinegar and ½ tsp. salt. Turn most or all of them cut side down so they really caramelize. Roast for 10 minutes.
  • Meanwhile, chop the dates crosswise into halves or thirds. Trim the ends of the green beans if necessary.
  • Take the sprouts out of the oven, scoot them to one side of the sheet with a spatula and add the beans to the empty half of the pan. Toss the beans with 2 tbsp. avocado oil, 1 tbsp. balsamic vinegar and ½ tsp. salt. (Careful, the pan is hot! You could do this separately in a bowl and then add it to the pan, but I'm lazy and don't want one more thing to wash).
  • Sprinkle the dates around the veggies, trying to make sure they are touching the pan so they caramelize a bit in the oven. Put the sheet back in the oven for another 10-15 minutes, depending on how big your sprouts are.
  • Add the veggies to a serving bowl or platter and toss them with the final tablespoons of balsamic vinegar and freshly ground black pepper. Taste and season with more salt, if necessary. Serve immediately.

Notes

You can double the recipe, using two baking sheets. If you double the ingredients but only use one pan, everything will steam instead of roast and you won’t get that delicious caramelized flavor and texture.
It’s best to eat these right away as the more they sit around, the softer the beans get. If you’re okay with that, you can make them a day in advance and warm in a low oven (don’t add your optional fancy toppings above until you’re ready to serve). I wouldn’t make them any farther in advance than that as the salt will draw out too much moisture and everything will get really soggy.

Nutrition

Calories: 276kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 511mgPotassium: 741mgFiber: 8gSugar: 19gVitamin A: 1444IUVitamin C: 107mgCalcium: 87mgIron: 3mg
Keyword balsamic vinegar, brussels sprouts, dates, green beans
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

For more recipes, inspiration and just good stuff, join me on:

Instagram,

Facebook,

TikTok

and Pinterest!

 

Related Posts

  • A Brussels Sprouts and Mushroom Casserole in a glass square baking dish with a serving spoon in it.
    Brussels Sprouts Casserole
  • Asparagus roasted and topped with lemon zest on a rectangular platter with a lemon wedge.
    Easy Roasted Asparagus with Lemon
  • Spiced Butter Baked Cod on top of a bed of green beans in a baking dish.
    Spiced Butter Baked Cod with Green Beans
  • Roasted Green Beans and mushrooms with shallots on a rectangular platter.
    Roasted Mushrooms and Green Beans (Paleo, Whole30)

5 Ingredients or Less, Recipes, Veggies & Sides, Whole30 balsamic vinegar, Brussel sprouts, Christmas, dates, fall recipe, green beans, Thanksgiving, vegan

Reader Interactions

Comments

  1. Amy Amerling says

    April 2, 2021 at 4:03 pm

    5 stars
    This was so good! Don’t skimp on the balsamic. Next time time I will add nuts. Easy and delicious.

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2021 at 3:15 pm

      Oh good! So glad you liked it. Thanks for letting me know. And adding nuts is a great idea!

      Reply
  2. bp says

    December 5, 2020 at 3:05 pm

    5 stars
    Excellent!

    Reply
  3. Rose Martine says

    January 22, 2020 at 2:07 am

    5 stars
    I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

    Reply
    • Paleo Gluten Free Guy says

      January 24, 2020 at 9:40 am

      Thanks so much! There’s a print button under the image in the recipe card. I’ve checked on my desktop and mobile and see it. Do you not see it on your end?

      Reply
  4. Kari - Get Inspired Everyday! says

    November 18, 2019 at 10:03 am

    5 stars
    What a great, flavofrul side dish, also love the idea of dates in there too!

    Reply
  5. Stacey Crawford says

    November 18, 2019 at 9:39 am

    5 stars
    Yay, this is perfect. I’m always looking for a green bean recipe for the holidays that is not a green bean casserole (Iknow, everyone loves the green bean casserole but me). This is a yummy option for me!

    Reply
  6. jennifer says

    November 18, 2019 at 8:35 am

    5 stars
    Dates and balsamic make this easy recipe SOOOO next level! yummy-yummy-yummy!

    Reply
  7. Erin says

    November 14, 2019 at 1:07 pm

    I love this idea for a Thanksgiving side dish– or an any day side dish! I bet it’s great served cold as leftovers too.

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:49 pm

      Yep. Cold, room temperature, hot…it’s all good. 🙂

      Reply
  8. Kelly says

    November 13, 2019 at 3:56 pm

    5 stars
    So much to love on this one pan! Easy to make and so much flavor!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:49 pm

      Thanks!

      Reply
  9. ChihYu says

    November 13, 2019 at 1:50 pm

    5 stars
    The roasted green beans and brussels sprouts are so tasty, but it’s the dates that take them to the next level! Such a delicious balance of savory and sweet!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:48 pm

      Exactly – thanks 🙂

      Reply
  10. Raia Todd says

    November 13, 2019 at 11:15 am

    5 stars
    Love the sweet and savory combo with the dates thrown in there! My family loves green beans and brussels sprouts, so I know this will be a hit! Thanks!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:48 pm

      Awesome! I hope they enjoy it 🙂

      Reply
  11. Heather@EasyKetoDishes says

    November 12, 2019 at 6:09 pm

    5 stars
    I’m definitely having these with your crunchy plantain chip chicken!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:48 pm

      That is a great idea 🙂

      Reply
  12. Heather Harris says

    November 12, 2019 at 6:07 pm

    5 stars
    You are the king of making veggies exciting!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:48 pm

      Aw, thanks!

      Reply
  13. Carina says

    November 12, 2019 at 5:05 pm

    5 stars
    Love green beans and brussels, haven’t tried them with dates yet, must give it a go!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:48 pm

      The dates really make a difference!

      Reply
  14. Tessa Simpson says

    November 12, 2019 at 10:27 am

    5 stars
    I really loved the sweet and salty combo…the flavors really popped and it was so simple to throw together!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:47 pm

      Good to know – thanks!

      Reply
  15. Jean Choi says

    November 11, 2019 at 6:32 pm

    5 stars
    Two of my favorite holiday veggies in one dish! This looks fantastic.

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:47 pm

      Exactly – why choose? 😉

      Reply
  16. Joni Gomes says

    November 11, 2019 at 1:09 pm

    5 stars
    This is a must for my Thanksgiving feast! Bookmarking your recipe!

    Reply
    • Paleo Gluten Free Guy says

      November 15, 2019 at 1:47 pm

      Great!

      Reply
  17. Megan Stevens says

    May 25, 2019 at 6:28 pm

    5 stars
    Yum! This looks amazing! I don’t use balsamic often enough, and the dates in this sounds wonderful. Pinning to make!

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:19 pm

      That’s so funny – I have to stop myself from putting balsamic in everything. 😉

      Reply
  18. yang says

    May 21, 2019 at 9:59 pm

    5 stars
    green beans and Brussels sprouts are among my favourite vegetables! I can’t wait to try roasting them with dates.

    Reply
    • Paleo Gluten Free Guy says

      May 24, 2019 at 11:08 am

      Mine, too! Enjoy!

      Reply
4.96 from 22 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Don

Headshot photo of Don Baiocchi

Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

Categories

Sign-up for Freebie!

Most Recent Posts

A gluten free dairy free banana cake in a square baking dish with some cream cheese frosting spread over part of the cake.

Gluten-Free Banana Cake (Paleo)

A spicy salmon poke bowl with chunks of salmon, shredded carrots, sugar snap peas and red bell pepper strips.

Cooked Salmon Poke Bowl (gluten-free, Paleo)

High protein chocolate pudding in mason jars topped with sliced banana and chocolate chips.

Chocolate Protein Chia Pudding

Gluten free and dairy free banana bread sliced on a platter next to a bread knife.

Gluten-Free Dairy-Free Banana Bread

Beet kale salad in a large bowl drizzled with green goddess dressing.

Kale Beet Salad with Avocado Green Goddess Dressing

Footer

For Recipe Tips & More!

Menu

  • Home
  • Recipe Index
  • Blog
  • Privacy Policy
  • Contact

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Copyright © 2025 Paleo Gluten-Free Guy on the Seasoned Pro Theme

738 shares
  • 117

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.