Roasted Green Beans and Brussel Sprouts

Name: Roasted Green Beans and Brussel Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

Nov 29, 2018 · 35 Comments

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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

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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.

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.

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