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.
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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)
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
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.
I do not recommend freezing them.
Other recipes you might like:
- Roasted Mushrooms and Green Beans
- Easy Roasted Asparagus with Lemon
- Chinese-Inspired Roasted Carrots and Asparagus
- Whole Roasted Butternut Squash
- Brussels Sprouts Casserole

Roasted Green Beans and Brussel Sprouts
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
Nutrition
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Amy Amerling says
This was so good! Don’t skimp on the balsamic. Next time time I will add nuts. Easy and delicious.
Paleo Gluten Free Guy says
Oh good! So glad you liked it. Thanks for letting me know. And adding nuts is a great idea!
bp says
Excellent!
Rose Martine says
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.
Paleo Gluten Free Guy says
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?
Kari - Get Inspired Everyday! says
What a great, flavofrul side dish, also love the idea of dates in there too!
Stacey Crawford says
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!
jennifer says
Dates and balsamic make this easy recipe SOOOO next level! yummy-yummy-yummy!
Erin says
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.
Paleo Gluten Free Guy says
Yep. Cold, room temperature, hot…it’s all good. 🙂
Kelly says
So much to love on this one pan! Easy to make and so much flavor!
Paleo Gluten Free Guy says
Thanks!
ChihYu says
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!
Paleo Gluten Free Guy says
Exactly – thanks 🙂
Raia Todd says
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!
Paleo Gluten Free Guy says
Awesome! I hope they enjoy it 🙂
Heather@EasyKetoDishes says
I’m definitely having these with your crunchy plantain chip chicken!
Paleo Gluten Free Guy says
That is a great idea 🙂
Heather Harris says
You are the king of making veggies exciting!
Paleo Gluten Free Guy says
Aw, thanks!
Carina says
Love green beans and brussels, haven’t tried them with dates yet, must give it a go!
Paleo Gluten Free Guy says
The dates really make a difference!
Tessa Simpson says
I really loved the sweet and salty combo…the flavors really popped and it was so simple to throw together!
Paleo Gluten Free Guy says
Good to know – thanks!
Jean Choi says
Two of my favorite holiday veggies in one dish! This looks fantastic.
Paleo Gluten Free Guy says
Exactly – why choose? 😉
Joni Gomes says
This is a must for my Thanksgiving feast! Bookmarking your recipe!
Paleo Gluten Free Guy says
Great!
Megan Stevens says
Yum! This looks amazing! I don’t use balsamic often enough, and the dates in this sounds wonderful. Pinning to make!
Paleo Gluten Free Guy says
That’s so funny – I have to stop myself from putting balsamic in everything. 😉
yang says
green beans and Brussels sprouts are among my favourite vegetables! I can’t wait to try roasting them with dates.
Paleo Gluten Free Guy says
Mine, too! Enjoy!